500 gr red fumet (rockfish and seafood stock)
28 gr almond flour
30 gr almond praline
2 gr salt
76 gr Kuzu Kuzu powder Kuzu en polvo

  1. Mix all ingredients cold in a saucepan.
  2. Add Kuzu, mix and let stand for 10 minutes to moisturize.
  3. Cook while stirring until it boils and starts thickening to a creamy texture.
  4. Place in a piping bag with a round noozle and let cool down a bit.
  5. Pipe into ice water, cutting with a spatula to make the shape of a gnocchi.
  6. Reserve in oil in an airtight container. Keep in the fridge and regenerate in broth or hot water for service.