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Pompadour potato gnocchi with saffron, artichoke and orange broth, aged Gouda and hazelnuts recipe

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Ingredients

Adjust Servings:
Gnocchi
2 large Potatoes
3 tbsp Parmesan Cheese , grated ¼ cup flour, plus ¼ cup to work the dough
1 Egg yolk
pinch powdered Saffron
3½ tbsp Chicken broth
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 broth
1 Orange Peel
¼ lb aged Gouda Cheese , shaved with a vegetable peeler
Salt and pepper

Pompadour potato gnocchi with saffron, artichoke and orange broth, aged Gouda and hazelnuts recipe

  • Serves 4
  • Medium

Ingredients

  • Gnocchi

  • Hazlenuts

  • Broth

Directions

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Steps

1
Done

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).

2
Done

Put 2½ 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
Done

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
Done

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.

5
Done

Hazelnuts

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

6
Done

Broth

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.

7
Done

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).

8
Done

To Serve

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.

9
Done

Sprinkle with the toasted hazelnuts and pour over some hot artichoke broth.

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