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kerth gumbs - Cheese stuffed Gnocchi with pickled shallots

fenchurch at sky gardens

Head Chef Kerth Gumbs of Fenchurch Restaurant - Sky Garden’s contemporary fine dining restaurant on the 37th floor – boasts almost two decades of experience working in the kitchens of some of the world’s finest establishments.  
 
At Fenchurch, Kerth has created a menu that takes the best of British ingredients to create exciting and unexpected dishes inspired by the tastes and flavours of his childhood home, the Caribbean island of Anguilla. Showcasing the very best classical cooking techniques, and reflecting his time spent in Michelin-starred restaurants, Kerth’s menu is elevated and innovative, without compromising on fun or authenticity.  
 
Beginning his career in one of London’s iconic Sir Terence Conran Restaurants, Kerth has worked with top chefs, including Tom Aikens and Jason Atherton. He was also part of the opening team for London’s first Joel Robuchon’s Atelier Restaurant and has cooked for various charity events and private functions as well as dinners for members of the Royal Family and various other high-profile celebrities.  
 
A graduate of Le Cordon Bleu, Kerth was crowned champion of the London and South East region in BBC Two’s Great British Menu 2020, making it to the national finals. More recently, he has been seen on-screen as a judge for BBC Three’s new Young MasterChef. 

Stuffed Gnocchi

Ingredients

  • 2kg dry potato mash
  • 1.1kg flour
  • 500g parmesan
  • 9 eggs
  • 6 yolks
  • 100ml Early Harvest Extra Virgin Olive Oil

METHOD

  • Step 1: Bake chippers choice potato to make a dry mash.
  • Step 2: Mix flour with herbs and grated parmesan.
  • Step 3: Whisk eggs and knead into dry mash to form a dough, roll out to about 2mm thick then cut with fluted cutters, sizes can be adapted.

5 cheese filling

Ingredients

  • 1kg grated mozzarella (vegan) belazu
  • 350g scamorza cheese
  • 300g Harrogate blue
  • 300g Philadelphia
  • 100g parmesan (grated)
  • 500g ezme (chopped)
  • 250g semi dry tomatoes
  • 100g Manouri (blitz crumbled)
  • 150g pickle shallots
  • 1 bunch basil
  • 1 tsp oregano
  • 2 lemon zest
  • 12g Maldon salt
  • 1 tbsp gr white pepper

METHOD

  • Step 1: Lightly blitz scamorza cheese in a food processor or hand-chop.
  • Step 2: Add ezme and semi-dry cherry tomatoes in a food processor, add parmesan, then remove and mix everything together.
  • Step 3: Place mix in a piping bag and leave in the fridge to set slightly.

pickled shallots

INGREDIENTS

  • 1kg slice shallots
  • 300ml chardonnay vinegar
  • 250ml White Balsamic Condimento
  • 200ml white wine
  • 100g sugar

METHOD

  • Step 1: Mix everything together, lightly warm to dissolve sugar.
  • Step 2: Allow the picked shallots in the mixture to cool, then decant into a jar to cool. You will be able to then store in the vinegar mixture you have created.

Tomato Sauce 

INGREDIENTS

  • 2kg cherry tomato or Plum
  • 600g white wine
  • 600ml water
  • 300g shallot sliced
  • 80g sugar
  • 100g tomato puree
  • 40g Maldon salt
  • 200ml Early Harvest Extra Virgin Olive Oil
  • 8 cloves garlic

METHOD

  • Step 1: Blend the tomatoes, then place in a pan with all the other ingredients except for the oil.
  • Step 2: Cook out the tomatoes until most of the liquid has been reduced. Then, add the squid ink, check the seasoning, add oil & blend until smooth.