We dial up the aesthetic appeal of this classic Italian dish with a colourful trio of handmade gnocchi filled with a Mediterranean inspired burst of delectable flavours. Rich green, vibrant yellow and radiant pink sits on a delicate almond cream accented by bright pops of herby basil pesto and orange pumpkin. A gourmet catwalk of taste guaranteed to awaken the five senses and delight like-minded dinner soirée invitees.
Serves 4
INGREDIENTS
Gnocchi
250 g potatoes, unpeeled, whole
53 g potato starch
15 g cooked puréed spinach
15 g cooked puréed beetroot
1 tsp turmeric
3 strands of saffron or ½ tsp powdered saffron
Stuffing
30 g capers
30 g sun-dried tomatoes
30 g pitted taggiasca olives
Pesto
200 g fresh basil
100 g cold water
50 g olive oil
50 g cashew nuts
½ tsp salt
Almond Cream
65 g peeled almonds
180 ml cold water
10 ml lemon juice
Pinch of salt
To serve
360g potato gnocchi
120 g basil pesto
60 g almond cream
120 g seared diced Hokkaido or other thick-skinned orange pumpkin
METHOD
Gnocchi
- Boil the potatoes for 30 minutes then remove skin and mash
- Mix together the mashed potato, potato starch, salt and saffron to form a potato dough
- Leave to rest at room temperature
- Divide in 3 portions and mix one with spinach, one with turmeric and one with beetroot
- Roll out the dough into small rings then form circles to create the classic gnocchi shape before adding the stuffing
Gnocchi stuffing
- Mix all the stuffing ingredients in a food processor for 1 minute
- Shape into small 8 g balls
- Place in the freezer
Pesto
- Blend all the ingredients except the oil
- Add the oil slowly to the blended mixture, pulsing to incorporate
- Blanch the basil leaves for 30 seconds then cool in iced water to retain the colour
- Once cooled and patted dry with kitchen towel, mix with all the other pesto ingredients in a blender for maximum of 2 minutes
Almond cream
- Blend all the ingredients together into a paste, adding more water if too thick
- Heat gently just before serving to warm through. Be careful don’t overheat or will split it.
To serve
- Steam cook the diced pumpkin then pan sear it until golden
- Boil the gnocchi for 3 minutes then toss with the basil pesto with the pan off the heat
- Arrange on a plate and garnish with almond cream and broccoli florets
To your Best Life,
Ettore Moliteo – Executive Chef
Your Chenot Wellness Team