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

1. Boil the potatoes for 30 minutes then remove skin and mash
2. Mix together the mashed potato, potato starch, salt and saffron to form a potato dough
3. Leave to rest at room temperature
4. Divide in 3 portions and mix one with spinach, one with turmeric and one with beetroot
5. Roll out the dough into small rings then form circles to create the classic gnocchi shape before adding the stuffing

Gnocchi stuffing

1. Mix all the stuffing ingredients in a food processor for 1 minute
2. Shape into small 8 g balls
3. Place in the freezer

Pesto

1. Blend all the ingredients except the oil
2. Add the oil slowly to the blended mixture, pulsing to incorporate
3. Blanch the basil leaves for 30 seconds then cool in iced water to retain the colour
4. 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

1. Blend all the ingredients together into a paste, adding more water if too thick
2. Heat gently just before serving to warm through. Be careful don’t overheat or will split it.

To serve

1. Steam cook the diced pumpkin then pan sear it until golden
2. Boil the gnocchi for 3 minutes then toss with the basil pesto with the pan off the heat
3. Arrange on a plate and garnish with almond cream and broccoli florets

To your Best Life,

Ettore Moliteo – Executive Chef

Your Chenot Wellness Team