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
INGREDIENTS
Gnocchi
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
Stuffing
30g capers
30g sun-dried tomatoes
30g pitted taggiasca olives
Pesto
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
METHOD
Gnocchi
Boil the potatoes for 30 minutes then remove skin and mash
Mix the mashed potato, potato starch, salt and saffron to form a potato dough
Leave to rest at room temperature
Divide in 3 portions and mix one with spinach, one with turmeric and one with beetroot
Roll out the dough into small rings then form circles to create the classic gnocchi shape before adding the stuffing
Gnocchi stuffing
Mix all the stuffing ingredients in a food processor for 1 minute
Shape into small 8 g balls
Place in the freezer
Pesto
Blend all the ingredients except the oil
Add the oil slowly to the blended mixture, pulsing to incorporate
Blanch the basil leaves for 30 seconds then cool in iced water to retain the colour
Once cooled and patted dry with kitchen towel, mix with all the other pesto ingredients in a blender for maximum 2 minutes
Almond cream
Blend all the ingredients together into a paste. If it’s too thick, add more water until desired consistency is achieved.
Heat gently before serving. Be careful do not overheat or the cream will have split consistency.
To serve
Steam the diced pumpkin, then pan sear it until golden in colour
Boil the gnocchi for 3 minutes then toss with the basil pesto with the pan, turn off the heat
Arrange on a plate and garnish with almond cream and broccoli florets
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