Heirloom Carrot Gnocchi

Modernist carrot gnocchi made with Methylcellulose and carrot juice concentrated in a Roto-vap, Iranian salsa, carrot stock and garnished with compressed heirloom carrots and chervil stems. The Heirloom Carrot Gnocchi is a creation of molecular gastronomy Chef Ryan Clift of Tippling Club restaurant in Singapore.

Ingredients for Carrot Puree (serves 18)

- 2 kg (4.4 lb)carrots, grated

- 100 ml (3.4 oz) olive oil

- 1 onion thinly sliced

- 5 cloves garlic

- salt and pepper

- 30 g (1.1 oz) Ultra-Tex 4

Concentrated Carrot Juice

- 5  l (170 oz) juiced carrot

Gnocchi Mix

- 500 g (1.1 lb) pomme nature

- 500 g (1.1 lb) carrot puree from previous preparation

- 28 g (1 oz) Methylcellulose  F50 (buy Methylcellulose F50)

Iranian Salsa

- 200 g (7.1 oz) Iranian pistachios

- 200 ml (6.8 oz) avocado oil

- 50 g (1.8 oz) pumpernickel bread

- 30 g (1.1 oz) Jerez vinegar

- 30 g (1.1 oz) chervil tops

- salt and pepper

Carrot Stock

- 500 ml (17 oz) Carrot juice

- 100 ml (3.4 oz) purple carrot juice

- 5.5 g (0.2 oz) Guar gum

- 30 ml (1 oz) lemon juice

- 20 ml (0.7 oz) malt vinegar

- salt and pepper

Preparation

Carrot Puree

1- Place all ingredients except the Ultra-Tex in a sous vide bag and steam at 100 °C (212 °F) degrees until tender. If you have a Thermomix, use the Varoma attachment to steam the bag.

2- Blend until smooth with an immersion blender or Thermomix.

3- Add ultra Tex 4 and blend.

Concentrated Carrot Juice

1- Pass the juice through a fine muslin cloth.

2- Place in the Roto-vap @ 180 rpm 40 °C (104 °F) bath temp.

3- Roto-vap mix until you are left with 250 ml (8.5 oz) liquid.

4- Reserve in the fridge until required

Gnocchi mix

1- Blend all ingredients in Thermomix until smooth.

2- Spread evenly on to a tray and cover and chill for 24 hours.

3- Take previous preparation and blend in the Thermomix with the concentrated carrot juice.

4- Place mix in piping bag and store at 4 °C (39 °F) for 6 hours before using.

Iranian Salsa

1- Blend everything together with a stick blender but be careful not to over blend, you still want to retain some texture.

Carrot Stock

1- Bring all ingredients to 75 °C (167 °F) whisking constantly until thickened.

2- Season to taste and reserve until needed.

Assemble and Serve

1- To make the gnocchi pipe mix into 75 °C (167 °F) carrot juice and hold for 5 minutes. Remove and season with salt and olive oil.

2- Add some carrot stock and Iranian salsa to the plate.

3- Garnish with compressed heirloom carrots and chervil stems

Thank you Chef Ryan Clift for sharing this recipe!