Creamy Abalone Liver Gnocchi
Microwave Abalone Recipe: Rich Cream Gnocchi with Abalone Liver
We’ve created a velvety and rich cream gnocchi using fresh abalone, utilizing its delicious liver for an intense flavor. Gnocchi is perfect for wine pairing as it’s easy to pick up with a fork, more so than pasta. It maintains its exquisite flavor even when served at room temperature. From preparation to steaming abalone in the microwave, let’s dive into this abalone cream liver gnocchi recipe!
Ingredients- 4-5 fresh abalones
- 2 handfuls of gnocchi
- 1/2 onion
- 5 cloves garlic
- 2 Tbsp olive oil
- Pinch of salt
- 1 Tbsp tuna extract (or fish sauce)
- 1/3 cup white wine
- 1/2 cup grated Parmigiano-Reggiano cheese
- 250ml heavy cream
- 100ml milk
- 3 Tbsp chopped chives
- A little mirin (for abalone prep)
Cooking Instructions
Step 1
Finely mince the onion and garlic. Freshly minced garlic offers a more robust aroma than pre-minced garlic. Thoroughly scrub the abalones with a brush to remove any grit. Then, gently insert the back of a spoon between the shell and the meat, near the edge, and pry the meat away from the shell. You’ll get the hang of it after a few tries.
Step 2
Cut off the tough, mouth-like part of the abalone, located on the flat side of the meat.
Step 3
Here’s a simple microwave steaming method for abalone: Place the cleaned abalone in a microwave-safe dish. Brush the abalone lightly on both sides with mirin. Cover loosely with the lid (do not seal) and microwave on high for 30 seconds. Repeat this process 3 more times (total of 4 times). Let it rest after the last burst of heat to finish cooking gently, retaining moisture.
Step 4
If you have reserved abalone liver from previous preparations, combine it here. We’re using the liver from 5 abalones.
Step 5
In a blender, combine the abalone liver, 1/3 cup white wine, and 250ml heavy cream. Blend until smooth to create the creamy sauce base.
Step 6
I’m using store-bought frozen gnocchi today. While homemade is wonderful, convenient frozen gnocchi are perfectly fine for a quick meal. Bring a pot of lightly salted water to a boil and cook the gnocchi for about 1 minute and 30 seconds, or until they float. Drain and set aside. Be careful not to overcook them, as they can become mushy.
Step 7
Heat 2 Tbsp of olive oil in a pan over medium heat. Add the minced onion and garlic and sauté until fragrant and the onion turns translucent. You’ll smell a delicious aroma as it cooks.
Step 8
Once the aromatics are softened, pour in the blended abalone liver sauce and bring it to a simmer. As the sauce thickens, gradually add 100ml of milk to reach your desired consistency. Stir in 2/3 Tbsp of tuna extract. Taste and adjust seasoning with salt if needed.
Step 9
Add the cooked gnocchi to the sauce and simmer for about 1 minute, allowing the gnocchi to absorb the rich flavor. Turn off the heat.
Step 10
Stir in the 1/2 cup of grated Parmigiano-Reggiano cheese until well combined. The creamy gnocchi is now ready!
Step 11
Serve the gnocchi generously coated in the sauce. Garnish with the microwave-steamed abalone slices and chopped chives. This dish is best enjoyed with a generous spoonful of the creamy sauce! We enjoyed it with a chilled glass of white wine, and it also paired beautifully with a Shiraz. This recipe makes for a delightful appetizer or a special meal.
