Modernist Gnocchi di Sepia
Metamorfosi restaurant in Rome is one of the premier restaurants in Italy. They serve a sophisticated blend of Mediterranean and Italian foods with a creative, modern twist. They use only the freshest local ingredients and use both modern and traditional techniques to highlight and elevate the flavors of each dish.
Chef Roy Caceres was born in Colombia and started at the bottom rung in restaurants, then worked his way up to be the master chef at one of the most incredible restaurants in the world. He created this particular dish because he wanted a pasta-like gnocchi wrapped around the creaminess of the potato and olive oil. Those were the protagonists of the dish.
Creamy olive oil potato puree wrapped in cuttlefish with peas, sepia ink, creamed pea sauce, mint, candied lemon zest and nori. Have fun and enjoy!
Ingredients for the Gnocchi
- 400g (14.11oz) of flesh from cleaned cuttlefish (sepia)
- 200g (7.05oz) of cooked potatoes
- 40g (1.41oz) of olive oil
- Salt and black pepper, smoked
For the Creamed Pea Sauce
- 225g (7.93oz) cleaned peas, cooked in boiling water for 4 minutes. Make some extra for garnish.
- 150g (5.29oz) of vegetable broth
- 35g (1.24oz) Virgin olive oil
- Salt, black pepper
- Soy sauce
For the Cuttlefish Ink Sauce
- 10g (0.35oz) white onion
- 100g (3.53oz) of potatoes, peeled and sliced
- 10g (0.35oz) of butter
- 300g (10.58oz) vegetable broth
- 15g (0.53oz) sepia ink
- 20g (0.71oz) virgin olive oil
Other Ingredients for Garnish
- Candied lemon zest (marinated in a 30% sugar to lemon juice solution by osmosis for 3 months)
- Juice from the shell of the pea (made by centrifuging it and filtering it in a super bag or very fine sieve)
- Cooked tender peas
- Fresh mint
- Pea shoots
- Nori seaweed, slivered
For Cuttlefish Gnocchi
1- Mix the cooked potatoes, virgin olive oil and salt to create a good, smooth puree.
2- Finely chop the cuttlefish and place it into the Pacojet 3 times to create a fine puree. Use a blender if you don't have a PacoJet.
3-Vacuum seal it in a plastic bag to eliminate the air bubbles. Do this with a vacuum chamber or skip this step if you don't have one.
4- Grab 7 gram pieces of cuttlefish puree, place it between two layers of plastic wrap and flatten it into a disc.
5- Place a little potato mix on the disc and using the plasic wrap on the bottom, fold it to form a small ball resembling a gnocchi.
6- Cook at 65°C (149°F) for 5 minutes.
7- Keep warm until ready to serve.
To Prepare the Cream of Peas
1- Put the cooked peas, vegetable stock, extra virgin olive oil, salt and pepper into the blender and blend until it’s a smooth cream.
2- Pass it through the chinois to get it completely smooth.
3- Set aside.
To Prepare the Cuttlefish Ink Sauce
1- Brown onions in butter in a medium saucepan.
2- Add the sliced potatoes, vegetable broth and sepia ink.
3- Cook over medium heat for about 8 minutes.
4- Put in the blender and add the olive oil. Blend til smooth.
5- Pass through the chinois and set aside.
Assemble and Serve
1- Casually drip and smear a bit of ink sauce in the bottom of the dish.
2- Add a few tender peas dressed with the pea shell centrifuged juice, olive oil and salt.
3- Place 4 gnocchi on the plate.
4- Garnish with the candied lemon zest, pea shoots, nori and mint.
6- At the table, pour some warm cream of peas on the dish.
Thanks again to Chef Roy Caceres of Metamorfosi for so generously sharing another of his amazing dishes with us!