Pompadour Potato Gnocchi with Saffron, Artichoke and Orange Broth, Aged Gouda and Hazelnuts

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Preparation info

  • Difficulty

    Complex

  • Serves

    4

Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Gnocchi

  • 2 large potatoes
  • 3 tbsp Parmesan, grated
  • ¼ cup flour, plus ¼ cup to work the dough
  • 1 egg yolk
  • pinch powdered saffron
  • tbsp chicken stock
  • 4 tsp unsalted butter

Hazlenuts

  • 12 fresh, shelled hazelnuts
  • 1 egg white, beaten

Broth

  • 5 artichokes
  • ½ lemon
  • A pinch of flour
  • A splash of peanut oil
  • 1⅓ cups chicken stock Peel of 1 orange
  • ¼ lb aged Gouad cheese, shaved with a vegetable peeler
  • Salt and pepper

Method

Gnocchi

  1. Cook the potatoes in their skins, in a large pan of boiling, salted water for about 40 minutes. Remove the skins while still hot, and press the flesh through a tamis (a fine-mesh drum sieve).
  2. Put oz in a big bowl and incorporate the Parmesan, flour and egg yolk, mixing well between each addition. Season with salt and add the saffron. Work the mixture until the potato and flour paste is uniform in texture.
  3. Shape into a long sausage-shape, ½ in thick, on a board dusted with flour, then divide the dough into short lengths for the gnocchi, shaping them with your fingers.
  4. Poach the gnocchi in 1½ pints of salted water with the chicken stock added. Drain and place in a baking dish. Pour a little artichoke broth over them, and dot with small pats of butter. At the last moment, place the gnocchi in a hot oven (180°C) for 5 minutes.

Hazelnuts

Roll the hazelnuts in the beaten egg white, sprinkle with salt, and dry in the oven (125°C) for 30 minutes.

Broth

  1. Separate the artichoke leaves from the hearts, then cut around the hearts with a very sharp knife and rub them with the ½ lemon. Place in a pan of cold water with a little lemon juice, flour and oil, and cook for 35 minutes.
  2. Drain, set aside the leaves and cut the hearts into quarters. Cook the artichoke leaves in the chicken stock with the orange peel for 25 minutes. Leave to infuse for a further 10 minutes, then strain the broth (it should be greenish and slightly bitter).

To Serve

  1. Place a couple of spoonfuls of gnocchi on each plate, set a quarter of warm artichoke heart beside them, and cover with a few shards of Gouda cheese.
  2. Sprinkle with the toasted hazelnuts and pour over some hot artichoke broth.
Chef Magazine / Issue 20 / September / 2011