| Yield: 2 Servings
 Ingredients:
Roasted Garlic Gnocchi:
- 5 Yukon Gold potatoes
- 20 cloves garlic, roasted and passed through a fine sieve
- 5 shallots, roasted, finely diced
- 1 bunch of parsley, finely chopped
- 1 egg yolk
- 2 Tablespoons extra virgin olive oil
- ½ pound all-purpose flour
- Kosher salt and Pepper, to taste
Sherry Vinaigrette:
- 2 ounces brown butter
- 2 shallots, finely diced
- 1 garlic clove, finely diced
- 1 ounce sherry vinegar
Kangaroo:
- 4 ounces kangaroo tenderloin
- Mesquite wood chips, as needed
Method:
For the Roasted Garlic Gnocchi:
Preheat the oven to 350°F. Wrap the potatoes in foil and
bake until cooked through, about an hour. Remove potatoes
from foil and pass through a fine mesh sieve into a mixing
bowl. Add garlic puree, shallots, parsley, egg yolks, and
olive oil. Lightly incorporate ingredients together before
adding half the flour, salt and pepper. Incorporate half way,
then add remaining flour. Let rest for 1 hour. Once rested,
roll gnocchi out using bench flour to keep dough from sticking
to work surface, into long snake-like pieces approximately
½ inch in diameter. Using a knife cut one inch-long
pieces and roll into balls. Using the back of a fork, place
one ball at a time on the tines. Push gently to make a small
“dimple” then roll off the fork. Place “dimpled”
gnocchi on a lightly floured sheet pan. Once all pieces are
cut and dimpled, cook in hot, salted water until gnocchi floats
to the top. Take out with a slotted spoon or mesh skimmer
and place in ice water for about a minute. Place in a container
with a light drizzle of extra virgin olive oil until ready
to serve.
For the Sherry Vinaigrette:
Brown butter on low heat, then remove from cook top, add shallots
and garlic and let sit. Add sherry vinegar, emulsify with
hand blender. Leave in warm place until ready to serve.
For the Kangaroo:
Heat up a little butter in a small sauté pan, add gnocchi,
and slightly brown the surfaces. Season and serve about 5
gnocchi a plate. Season kangaroo and grill with mesquite chips
to medium-rare. Allow to rest for 4 minutes before slicing.
Slice 3 pieces and place next to gnocchi, top with sherry
vinaigrette and fleur de sel.
Wine Pairing:
Balmoral Syrah, 2002
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