Crispy cassava gnocchi with Malbec mushroom ragout and sardo cheese cloud

Instructions

1. 1

   1. Place the cassava in a pot with cold water and 1 teaspoon of salt. Bring to a boil and cook until very tender, 20 to 25 minutes. Drain well, remove any tough inner fibers, and mash until smooth while still hot.

2. 2

   2. Let the cassava mash cool slightly for 10 minutes. Mix with the egg yolk, 30 g (1 oz) grated sardo cheese, cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until a soft dough forms. If it feels too wet, add a little more cornstarch.

3. 3

   3. Lightly dust the work surface with cornstarch, shape the dough into logs about 2 cm (3/4 inch) thick, and cut the gnocchi. Set them aside on a lightly dusted tray so they do not stick.

4. 4

   4. In a wide skillet or shallow pot, heat 1 tablespoon olive oil and 15 g (1 tbsp) butter over medium heat. Add the onion with a pinch of salt and cook for 5 to 6 minutes until translucent.

5. 5

   5. Add the garlic, portobello mushrooms, and button mushrooms. Cook for 8 to 10 minutes, stirring, until the mushrooms release their moisture and begin to brown. Add the sweet paprika, fresh thyme, and a little black pepper.

6. 6

   6. Pour in the Malbec wine and cook for 3 to 4 minutes to reduce slightly. Add the tomato puree and hot vegetable broth. Simmer over medium-low heat for 12 to 15 minutes until you get a thick ragout. Stir in the heavy cream, then adjust with the remaining salt and pepper.

7. 7

   7. While the ragout finishes cooking, bring a pot of salted water to a gentle boil. Cook the gnocchi in small batches; once they float, leave them for 1 more minute and remove with a slotted spoon.

8. 8

   8. Heat a large skillet with the remaining tablespoon of olive oil and the remaining 15 g (1 tbsp) butter. Brown the boiled gnocchi for 2 to 3 minutes per side until crisp and golden.

9. 9

   9. If you want a more gratin-style finish, transfer the browned gnocchi to an ovenproof dish, cover with the remaining 50 g (2 oz) sardo cheese, and place in a preheated oven at 220 °C / 425 °F for 4 to 5 minutes, until the cheese is just melted.

10. 10

    10. Serve a base of Malbec mushroom ragout, arrange the crispy gnocchi on top, and finish with chopped fresh parsley and extra black pepper if desired.