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Polenta gnocchi

Polenta-Gnocchi_Texturas_Algin_Gluco_Xantana_Easy_Kit_Spherification groß.jpg


5g  Algin

1 l water (use still mineral water with a calcium content of less than 50 mg/l)

450 grams of water

523 g Parmesan (Parmigiano Reggiano), grated

2g  Xanthan Instant

25 g corn polenta

3g  GlucoSalt

175 grams of water

50 grams of butter

7 g olive oil (4% acidity)

2 grams of salt

instant coffee

basil leaves

1 piping bag with 8 mm nozzle



Stir the algin into 500 g of water with a hand blender and dissolve. Once the mixture is even, add the remaining water and stir. Leave for at least 8 hours.

For the Parmesan water: Heat the water in a saucepan to 90°C. 
Add 500 g Parmesan cheese and stir with a spatula until a cheese mass forms. Remove from the heat, cover with cling film and let rest for 45 minutes. Strain through a fine sieve and collect the liquid.

Stir Xanthan Instant into the liquid with the blender and dissolve. Continue stirring for 1 minute and set aside until ready to use.

For the polenta gnocchi: stir the polenta and GlucoSalt into the water with a whisk and bring to the boil over medium heat, stirring constantly with a spatula.

Boil the liquid for 3 minutes. Add the butter in chunks and the parmesan and stir until an even mixture is obtained. Remove from the heat and slowly add the oil. Salt.

Let the gnocchi mixture cool for 1 hour. Place in a piping bag with an 8mm nozzle. Squirt gnocchi-shaped strips into the algin bath and cut into 2-centimetre-long pieces with scissors. Leave in the bath for 1 minute. Remove the spheres from the algin bath with the slotted spoon, rinse with still water and store in a container with Parmesan water until use.

Heat the spheres in Parmesan water to 70°C and remove from the water with a slotted spoon. Place six gnocchi on each plate. Drizzle with the Parmesan water and sprinkle with some instant coffee. Decorate each gnocchi with a basil leaf.

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