Toasted Oat Gnocchetti with Brown Butter, Apple Mostarda & Aged Gouda
Toasted Oat Gnocchetti with Brown Butter, Apple Mostarda & Aged Gouda
Ingredients
For the Gnocchetti Dough
- 200 g oat flour toast it lightly in a dry pan until golden, then cool
- 100 g ‘00’ flour
- 1 egg
- 80 ml warm water adjust as needed
- 1 tbsp olive oil
- 1/2 tsp fine sea salt
For the Sauce
- 100 g unsalted butter
- 1 small shallot finely diced
- 1 small Granny Smith apple peeled & finely diced
- 2 tbsp apple cider vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp sugar
- Pinch of chili flakes optional
- Salt to taste
To Finish
- 50 g aged Gouda finely grated or shaved
- Fresh thyme leaves for garnish
- Cracked black pepper
- Optional: toasted walnuts or hazelnuts
Method
Make the Gnocchetti Dough
- Combine flours and salt. Add egg, olive oil, and a little warm water. Knead until a firm but pliable dough forms (add more water or flour as needed).
- Rest covered for 20 minutes.
- Roll the dough into thumb-thick logs, then cut into 2cm pieces.
- Press each piece gently against a gnocchi board or the tines of a fork to create ridges. Set aside on floured tray.
Make the Apple Mostarda Sauce
- In a pan, melt 1 tbsp butter. Sauté shallots and apple over medium heat until soft and lightly caramelized (5–7 mins).
- Add vinegar, mustard, sugar, and chili flakes. Simmer until thick and jammy. Set aside.
- Cook the Pasta
- Boil salted water. Drop in gnocchetti and cook until they float + 1 minute. Reserve some pasta water.
- Finish the Sauce
- In a clean pan, brown the remaining butter until nutty and golden.
- Stir in the apple mostarda and a splash of pasta water to loosen. Toss in gnocchetti. Coat everything beautifully.
- Serve with shaved aged Gouda on top, cracked pepper, and a few thyme leaves. Add toasted nuts if desired for crunch.