Labneh Gnocchi, Kina & Egmont Cacio E Pepe

Ingredients

Labneh Gnocchi:

500	gr	Labneh – Dewinkel Natural Yoghurt (hung for 12 hours)
100	gr	Mainland Shredded Parmesan
70	gr	‘00’ flour
1/2	tsp	Nutmeg
2	tsp	Porcini mushroom powder
2	ea	Egg yolks
		Salt to taste
4	L	Iced water bath

Gnocchi Cacio e Pepe:

Kina Butter:

Method

Labneh Gnocchi:

1. Mix all ingredients and roll into thin sausage like lengths.
2. Cut into 5–8cm lengths and set aside ready to be blanched.
3. Drop gnocchi into the boiling blanching pot and leave until gnocchi floats.
4. Remove gnocchi from the water and refresh in an ice bath.
5. Remove from ice bath and toss in olive oil to stop it from sticking again.
6. Reserve 100ml of pasta cooking water to finish your cacio e pepe.

Gnocchi Cacio e Pepe:

1. Sear and crisp your pre-blanched gnocchi in a hot frypan, remove from pan and set aside. 
2. In same large pan over medium heat, melt butter, season with pepper, and toast for 1 minute. Whisk in dashi and bring to 
3. a simmer. Add gnocchi and scatter in Kina Butter, tossing to combine and emulsify. 
4. Decrease heat to low and sprinkle in Egmont, tossing and stirring until cheese melts. Adjust consistency and season with pasta water, if necessary. 
5. Turn off heat, add sprouts and herbs and toss lightly to combine. Transfer to pasta bowls. 
6. Garnish with more pepper, grated Egmont & fresh herbs.

Kina Butter:

1. Prepare an ice bath. 
2. In a saucepan over medium heat, combine shallots, garlic, kombu, and sake. Simmer until sake has almost completely evaporated. Remove and discard kombu. 
3. Transfer mixture to a blender with kina. Purée while slowly adding butter one piece at a time. 
4. When emulsified, blend in xanthan and season with salt. Transfer to a storage container and chill in ice bath. Dice ready to serve.