Potato Gnocchi with Chives and Caviar from Mister Bianco

Inspired by his Sicilian roots, Chef Joseph Vargetto’s signature gnocchi dish embodies the spirit of southern Italy - enhanced by Melbourne’s seasonal influence at Mister Bianco.

Potato Gnocchi with Chives and Caviar

Serves 4

Ingredients

· 500 g Désirée potatoes

· 150 g flour

· 1 egg yolk

· 80 g butter

· 1/2 teaspoon fresh nutmeg, grated

· 1 tbsp chives, finely chopped

· 100 ml vegetable broth, boiled

· 50 ml vodka

· 4 tbsp caviar

· Salt and pepper

Time

80 minutes

Instructions

Wash the potatoes. In a saucepan filled with salted water, cook them over low heat until softened.

Drain and peel the potatoes. Mash with a potato masher.

Combine the flour, egg yolk, and nutmeg with the potatoes. Roll the mixture into a long sausage shape to form a dough. Cut the dough into 5 cm pieces and shape them using a wooden gnocchi paddle.

Cook the gnocchi in boiling salted water.

Melt the butter in a pan and slowly add the boiling broth. Whisk to a creamy sauce and season with chives, salt, and pepper to taste.

Drain the gnocchi and add to the butter sauce.

Plate the gnocchi and garnish each serving with a spoonful of caviar. Serve immediately.

Mister Bianco

26-28 Cotham Rd, Kew