Goat cheese & pistachio gnocchilini, medjool date, sage beurre noisette

The Recipes / Vegetables 

Beaverbrook, Surrey

Goat cheese & pistachio filling

50g pistachios
250g fresh goat cheese
Zest of 1 lemon
Maldon sea salt
Freshly ground black pepper

Gnocchilini dough

400g Agria potatoes
1kg 00 flour
10–20g fine salt Medjool date purée
8–12 good quality medjool dates
Zest of half an orange
½ cinnamon stick
1 star anise
1 earl grey tea bag
100ml red wine
100ml port

Sage & pistachio beurre noisette

125g butter
10 sage leaves
2tbs pistachios, shelled & crushed
1tbs lemon juice
Maldon sea salt to taste

www.beaverbrook.co.uk

Serves 4

Place all the date purée ingredients in a plastic bag to marinate overnight. Cook in a small covered pan over a very low heat until the dates are completely soft. Remove the spices and tea bag, pass through a fine sieve and blend to a smooth purée, then set aside.

Roast the pistachios for the filling at 140-150˚C to an even golden colour. Cool and roughly chop or crush. Mix all the ingredients together in mixing bowl, season to taste. Transfer to a piping bag and refrigerate.

Spike the potatoes with a knife and bake at 200˚C until very soft in the middle. Scrape out the flesh and pass through a sieve while still hot. Leave uncovered to completely cool, then place 250g of cooled potato, 600g of flour and a teaspoon of salt in a mixing bowl. Knead until very smooth, then transfer to a clean surface to work further. Add flour if the dough is too wet, and keep kneading until the dough is very elastic and smooth.

Rest the dough for 10-15 minutes, then roll out into a thin sheet in the pasta machine (setting 2); the pasta should be just translucent. Dust the sheet with flour and cut into 9cm discs with a pastry cutter. Pipe 4–7g of filling mix onto each disc, then wrap the sheet over, pressing well to seal. Fold into tortellini, then store on a floured surface in the freezer.

Shred the sage leaves for the beurre noisette to a fine julienne. Cut the butter into small cubes and cook with the pistachios over a low heat, stirring constantly, until the butter starts to foam and has a toasted hazelnut aroma. Add the sage and lemon juice and season with salt, then set aside. Warm before serving.

When ready, bring a large pan of salted water to a simmer. Drop in the frozen gnocchilini, swirling the water to prevent any sticking to the bottom of the pot. Remove with a slotted spoon when they float.