Labneh Gnocchi, Kina & Egmont Cacio E Pepe


Aug 22, 2023

1 min read

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:
150 gr Labneh gnocchi  
60 gr Kina Butter
10 gr Olive oil
10 gr Mainland Unsalted Butter 250ml dashi
250 gr Mainland Grated Egmont Cheese
    Finish with fresh chopped herbs, radish sprouts & micro shiso or sango
1/2 tsp Cracked black pepper - Lots of freshly cracked black pepper to finish and garnish 
Kina Butter:
4   Shallots, thinly sliced
1 clove Garlic, smashed
1 x 10cm square Kombu
250 ml Sake
250 gr Urchin (kina)
500 gr Mainland Unsalted Butter, diced
1 pinch Xanthan gum
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. 
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