Crisped Potato and Cochayuyo Gnocchi with Smoky Corn Merkén Sauce

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Place the potatoes in a baking dish and roast for 30 minutes, or until very tender. Remove from the oven, let cool slightly, and mash into a dry, smooth purée.

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   2. While the potatoes roast, finely chop the rehydrated cochayuyo. In a small skillet, heat 1 teaspoon vegetable oil and sauté the cochayuyo with the garlic for 2 to 3 minutes. Add 1 teaspoon lemon juice, a pinch of salt, and set aside to cool.

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   3. When the potato purée is warm, mix it with the sautéed cochayuyo, egg yolk, 100 g flour, 30 g grated chanco cheese, 1 teaspoon merkén, 1/2 teaspoon salt, and black pepper. Bring together gently without over-kneading. If the dough feels too wet, add the remaining flour little by little.

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   4. On a floured surface, divide the dough into 4 portions. Roll each into ropes about 2 cm thick and cut into 2.5 cm gnocchi pieces. Dust with a little more flour so they do not stick.

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   5. Bring a large pot of water with 1 teaspoon salt to a boil. Cook the gnocchi in batches; once they float, cook 1 minute longer and remove with a slotted spoon. Set them on a lightly oiled tray.

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   6. For the sauce, melt half of the butter with 1 tablespoon vegetable oil in a wide skillet. Add the onion and cook over medium heat for 6 to 8 minutes until soft and lightly golden. Stir in the corn, oregano, and 1 teaspoon merkén, and cook 4 minutes more.

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   7. Add the cream and milk to the sauce skillet. Cook for 3 to 4 minutes until the corn is tender and the mixture thickens slightly. Transfer half of the sauce to a blender or use an immersion blender to partially blend it, then combine it back with the rest for a creamy texture with some chunks. Add 30 g chanco cheese and adjust with salt and pepper.

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   8. In another large skillet, heat the remaining butter with the remaining vegetable oil. Brown the cooked gnocchi over medium-high heat for 2 to 3 minutes per side, until they develop a golden crust.

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   9. Serve the crisped gnocchi over the smoky corn sauce. Finish with chopped chives, the remaining merkén, and the remaining lemon juice over the top.

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    10. If you want to keep everything warm before serving, place the dish in the oven at 95 °C / 200 °F for up to 5 minutes, so the gnocchi and sauce do not dry out.