Today we turned our caramelized yogurt into, guess what, yup--gnocchi. We are serving these little dumplings with Japanese eel and mango en papillote. A simple dish with tasty flavors. If you are not up for making the gnocchi, try the mango preparation. We chunk up a ripe mango with diced onion, minced jalapeno, a knob of butter, salt and lemon juice. We then wrap these ingredients in a foil package and bake it in the oven until the package swells and the mango is melting and tender. Another option which we employed tonight is to package the mango mixture in Fata Paper.
We will then top the mango with the gnocchi and the broiled eel. Do as you wish.
For the adventurous:
Caramelized Yogurt Gnocchi
350g caramelized yogurt
100g clabbered cottage cheese
112.5g water
16.9g gelatin
7g Methocel Food Gums E4M
2g salt
Bloom the gelatin in cold water. Drain and melt the gelatin on a low heat and set aside in a warm spot. Boil the water and whisk in the Methocel E4M to disperse it, then mix in the melted gelatin. Puree the cottage cheese, caramelized yogurt, salt and Methocel-gelatin mixture in a blender till just smooth. Chill the mixture in a bowl over an ice bath. Place the mixture in a piping bag with a round tip the size of the gnocchi you desire. Bring a pot of water to a boil and season it with salt. Turn the heat down to a bare simmer. Squeeze the gnocchi mixture into the water, use a pairing knife to cut the gnocchi off at a desired length. When the gnocchi float and are firm to the touch they are ready to serve. Add them to a warm sauce or ragout and serve immediately.
