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Recipe: Olive and caper-stuffed gnocchi from Chenot Palace Weggis, Switzerland

This beautiful recipe for olive and caper-stuffed gnocchi with basil pesto, almond cream and seared pumpkin is from the latest and most advanced medical-spa to open on Switzerland’s Lake Lucerne, Chenot Palace Weggis, a full-service integrated medical retreat that specialises in signature detox programmes with bespoke, in-depth diagnostics and nutritional consultations.

Specifically adapted from the renowned Chenot Diet menu for home cooking, this delectable, Italian style olive and caper-stuffed gnocchi dish features handmade gnocchi filled with a burst of Mediterranean inspired flavours - a colourful trio of rich green, vibrant yellow and radiant pink sits on a delicate almond cream accented by bright pops of herby basil pesto and pumpkin.

Serves 4



  • 250g potatoes, unpeeled, whole

  • 53g potato starch

  • 15g cooked puréed spinach

  • 15g cooked puréed beetroot

  • 1 tsp turmeric

  • 3 strands of saffron or ½ tsp powdered saffron


  • 30g capers

  • 30g sun-dried tomatoes

  • 30g pitted taggiasca olives


  • 200g fresh basil

  • 100g cold water

  • 50g olive oil

  • 50g cashew nuts

  • ½ tsp salt

Almond Cream

  • 65g peeled almonds

  • 180 ml cold water

  • 10 ml lemon juice

  • Pinch of salt

To serve

  • 360g potato gnocchi

  • 120g basil pesto

  • 60g almond cream

  • 120g seared diced Hokkaido or other thick-skinned orange pumpkin



  1. Boil the potatoes for 30 minutes then remove skin and mash

  2. Mix 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


  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 2 minutes

Almond cream

  1. Blend all the ingredients together into a paste. If it’s too thick, add more water until desired consistency is achieved.

  2. Heat gently before serving. Be careful do not overheat or the cream will have split consistency.

To serve

  1. Steam the diced pumpkin, then pan sear it until golden in colour

  2. Boil the gnocchi for 3 minutes then toss with the basil pesto with the pan, turn off the heat

  3. Arrange on a plate and garnish with almond cream and broccoli florets


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