What was the chef’s inspiration?
Being in the UAE, Laurent was delighted to discover a variety of locally sourced and fresh ingredients. It inspired him to present an international view of dishes and a fusion of cultures while using local products. So the famous Italian gnocchi are enhanced with a subtle oriental touch of fragrant thyme and rosemary, garlic and delicious local pumpkin, all sourced from the Abu Dhabi Organic Farm.
Ingredients
(serves four)
For potato gnocchi
300g desiree potatoes
1½ cups/300g semolina
150g parmesan reggiano, grated
2 eggs
black pepper, freshly ground
For baked pumpkin
150g butternut pumpkin, cut with an oval Parisienne spoon
1 sprig of thyme, picked
¼ sprig rosemary, picked
⅛ tsp of Maldon sea salt
1½ tbsps of extra virgin olive oil
black pepper, freshly ground
For serving
25 sage leaves, picked
10g garlic, peeled and finely shaved
20g capers
8 tbsps/120g unsalted butter
20g pine seeds
Salt and pepper, freshly ground
Method:
1. Cook the potatoes in salted water until soft.
2. Peel and mash the potatoes.
3. Allow potatoes to cool down for five minutes, add eggs, semolina, parmesan cheese and the pepper, and mix gently until well combined. Do not add salt, as there is enough in the cheese.
4. On a flour bench, roll the dough to 1.5cm in diameter and cut the gnocchi to 4cm in length.
5. Cover with cling film and place in the fridge.
6. Place the pumpkin in a roasting tray with the thyme, rosemary salt, pepper, olive oil and mix well. Roast in a pre-heated oven at 180°C until the pumpkin is slightly tender.
7. Cool and put on a plate to one side.
8. Bring a pot of water to the boil, add salt and cook the gnocchi until they rise to the surface.
9. Using a (preferably cast iron) frying pan, add the butter. When it starts to be slightly brown, add the gnocchi and pumpkin and sauté gently until they get a nice colouration.
10. Add the sage, capers, garlic and pine seeds, season well and leave to sauté gently for five minutes until the flavours combine.
Final presentation
1. Place all the ingredients in a bowl or on a plate and garnish with sage leaves, garlic and capers.
2. Serve with grated reggiano parmesan on the side.
The chef
Name: Laurent Pommey
Nationality: French
Laurent Pommey joined Park Hyatt Abu Dhabi with almost ten years’ experience at other Hyatt hotels in Australia and France. He has tended to the palates of countless esteemed diners, including Jacques Chirac, the King and Queen of Sweden, Michael Schumacher and Kylie Minogue. Laurent cites his grandmother as his inspiration for creating delicious food that is simple yet beautiful. For the Park Hyatt Abu Dhabi, Laurent created an interactive dining experience, through the restaurant’s open kitchen elements, which focus on simple cuisine with an emphasis on sustainable, local products.
Describe your restaurant in one sentence…
The Park Bar & Grill is an elegant and residential dining venue, offering authentic Asian dishes and carefully selected steaks from a charcoal-fired grill. The dress code is smart casual.
Open daily 7pm-midnight. Park Hyatt Abu Dhabi Hotel and Villas, Saadiyat Island, www.abudhabi.park.hyatt.com (02 407 1234).
