Oca Pasta Dumplings with Creme Fraiche Glaze and Caviar

1. Roast the oca until tender. Once cooled, peel and mash the oca, reserving the skins. 
2. In a bowl, knead the mashed oca together with the egg yolk and a touch of flour until a dough forms. 
3. Cut and roll the dough into small, pasta-like dumplings. Cook the dumplings in boiling water until they float.
4. While the dumplings cook, fry the reserved oca skins until crisp for texture. 
5. In a separate pan, braise a few whole oca (or pieces of oca) in shiro dashi and minced garlic until tender. 
6. For the glaze, combine creme fraiche, butter, and a splash of pasta water in a pan. Add the cooked dumplings to the glaze and toss gently to coat. 
7. Plate the glazed oca dumplings, fried oca skins, and braised oca. Top with caviar for a creamy, nutty, and salty finish.