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

Name: Pompadour Potato Gnocchi with Saffron, Artichoke and Orange Broth, Aged Gouda and Hazelnuts
Yield: Serves 4
Ingredients: A splash of peanut oil; ¼ lb aged Gouad cheese, shaved with a vegetable peeler; A pinch of flour; 3 tbsp Parmesan, grated; 12 fresh, shelled hazelnuts; 4 tsp unsalted butter; pinch powdered saffron; 3½ tbsp chicken stock; ¼ cup flour, plus ¼ cup to work the dough; 1 egg yolk; ½ lemon; 5 artichokes; 1 egg white, beaten; 1⅓ cups chicken stock Peel of 1 orange; Salt and pepper; 2 large potatoes

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Gnocchi

2 large potatoes
3 tbsp Parmesan, grated
¼ cup

Dinner
Starter

Method

Gnocchi

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).
Put 2½ oz i