Flourless Potato Gnocchi with Almond Cream, Mushrooms, and Broccoli
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 500g |
| Potato Starch | 100g |
| Saffron | 2 strands |
| Blanched Almonds | 40g |
| Water | 250g |
| Cornstarch (Cornflour) | 5g |
| Extra Virgin Olive Oil | 20g |
| Fine Salt | to taste |
| White Pepper | to taste |
| Broccoli | 200g |
| Champignon Mushrooms | 100g |
| Cranberries | 20g |
| Lemon Zest | to taste |
| Pink Peppercorns (whole) | to taste |
| Black Pepper (whole) | to taste |
| Water | as needed |
| Extra Virgin Olive Oil | as needed |
| Fine Salt | to taste |
Instructions
Step 1: Prepare the Gnocchi Dough
To begin, prepare the potato gnocchi dough. Place the potatoes in a pot with cold water and bring to a boil. Cook them for 30-40 minutes, depending on their size. To check if they are cooked, pierce them with a fork—if it goes in easily, the potatoes are ready. Peel the potatoes once they’re cool enough to handle and pass them through a sieve or potato ricer to create a smooth puree.
Add the potato starch to the hot puree and mix thoroughly. Next, incorporate the saffron strands into the dough, blending everything well. Knead the dough for several minutes until smooth and cohesive.
Step 2: Shape the Gnocchi
On a clean, floured wooden surface, shape the dough into thick logs approximately 2.5 cm in diameter. Dust the logs lightly with potato starch to avoid sticking. Cut the logs into bite-sized pieces, around 3 cm in length. Place them on a tray lined with parchment paper and set aside while you prepare the remaining components of the dish.
Step 3: Make the Almond Cream
To make the almond cream, place the blanched almonds and water in a blender. Blend for at least one minute until the almonds are finely ground. Using a fine-mesh strainer or cheesecloth, strain the almond milk into a saucepan. Press the almond paste to extract as much liquid as possible.
Once you have the almond milk, bring it to a boil. Dilute the cornstarch with a little water and add it to the boiling almond milk, stirring constantly with a whisk to avoid lumps. Add olive oil, salt, and white pepper to the mixture. Continue to stir until thickened. Once the cream has reached the desired consistency, remove from heat and set aside.
Step 4: Sauté the Vegetables
Clean and cut the broccoli into uniform florets. Heat approximately 20g of olive oil in a large skillet over medium heat. Add the broccoli and sauté until tender, about 5-7 minutes. Once done, remove the lid and allow any remaining water to evaporate.
Meanwhile, clean the mushrooms and slice them into halves or quarters, depending on their size. In a separate pan, heat a generous amount of olive oil and sauté the mushrooms until golden. Season with salt at the end of cooking.
Step 5: Cook the Gnocchi
Bring a large pot of salted water to a boil. Once boiling, drop the gnocchi into the water, cooking them for about 1.5 minutes or until they rise to the surface. While the gnocchi cook, place the cranberries in a separate pan with a drizzle of olive oil, sautéing them gently to release their juices and flavor.
Step 6: Assemble the Dish
Once the gnocchi are ready, carefully transfer them to the skillet with the sautéed mushrooms and broccoli. Toss gently to combine. To serve, spoon the almond cream onto the bottom of each plate, followed by the gnocchi, vegetables, and sautéed cranberries. For a finishing touch, grate a little lemon zest over the top and sprinkle the dish with freshly cracked pink and black peppercorns.
Your Flourless Potato Gnocchi is now ready to be enjoyed! This dish offers a delightful combination of creamy almond sauce, earthy vegetables, and tender gnocchi that’s both comforting and sophisticated. Perfect for a cozy family meal or an elegant dinner with friends!
