Reggioano-Idiazabal  Gnocchi in Virginia ham broth and contrasting wild herbs

Yield: 4 servings

Ingredients:

Gnocchi:

1.75 oz Reggioano cheese

1.75 oz Idiazabal cheese

300 milliliter mineral water

Sea salt

.77 oz Japanese Arrowroot

                 
Ham Stock:

2.1 oz pork tail

1.4 oz aged fat

2.1 oz ham hock

1.4 oz lard

.5 kilogram fresh pork

1 oz carrot

1.4 oz leek

2.1 oz onion

1.4 oz garbanzo bean

3.5 oz yellow potato

1.3 liters water

 

Herbs:

8 red shiso leaves

8 cilantro leaves

8 dill stalks

8 tarragon leaves

 

Method:

For the Gnocchi:

Cut the idiazabal and reggiano into 1 centimeter by 1 centimer cubes.  Place in a thermomix with water and salt and blend at level 4/130 for 10 minutes, then strain. Blend 6oz of the liquid with the arrowroot. Cook mixture until it gellifies, moving it so it becomes cohesive and gummy.

Prepare an ice bath. Remove the cheese mixture from the heat and let cool for a few minutes. Place in a pastry bag and squeeze gnocchi-sized drops into the ice bath. Remove gnocchi from water and reserve. Cover with film wrap.

For  the Ham Stock:

Wash the meat, hock, and fat very well to get rid of excess salt. Bring a large pot of water to a boil. Add the tail and bone to scald to get rid of any impurities. Then wash again under cool water.

Preheat oven to 350. Rub the pork with olive oil and brown in the oven. Once browned combine the tail, bone, aged fat, lard, garbanzo beans, carrots, leeks, potato, roasted pork and water. Let this sit for about two hours. After the time has elapsed cook over a low flame, without boiling, until it has reduced by half. When it has done so strain stock through a chinios and then a coffee filter to remove and impurities. Taste and add salt if needed.

For the Herbs:

Cut the stems and reserve in ice water.  Wash herbs and reserve on a damp towel until plating.

To assemble:

Heat the gnocchi in a low temputure oven. Heat the ham stock in a Bain Marie. Place the gnocchi in a shallow soup bowl. Pour ham stock over gnocchi and finish with the herbs. Garnish with a little olive oil.