Jerusalem Artichoke Gnocchi
The nutty flavour from the Jerusalem artichoke works wonderfully with rosemary, garlic, lemon and hazelnuts. Paired with a classic beurre noisette, wilted spinach, toasted hazelnuts and lemony parmesan, this vegetarian dish is the perfect winter recipe - guest ODDBOX chef Camille @callherchef.
Substitutes
- No Jerusalem artichokes? Swap for potatoes, carrot, sweet potato or even parsnip. Just make sure you roast them instead of boiling them – this helps keep the gnocchi light and fluffy.
- No rosemary? Use any other herb, like sage or thyme.
- Vegan? Use vegan butter and cheese alternatives.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 2
Ingredients:
600 g Jerusalem artichoke
90 g Pasta flour (extra for dusting)
2 sprig Rosemary
2 sprig Garlic clove (crushed)
½ Lemon juice
½ Lemon zest
40 g Parmesan
Hazelnuts (1 handful )
1 tbsp Butter
1 tsp Olive oil
Salt (to taste )
Black pepper (to taste)
250 g Spinach
Recipe:
- Preheat the oven to 190C. Wash the Jerusalem artichokes under cold water to remove any dirt from the skin. Dry thoroughly, then prick them with the tip of a knife.
- Sprinkle a thin layer of salt over a baking tray, then put them on top. This will help to draw out any moisture to make light and fluffy gnocchi. Bake for 35-40 minutes, or until cooked through. Remove from the oven and set aside to cool.
- Cut the Jerusalem artichokes in two, then use a spoon to scoop out as much of the flesh as possible (compost the skins when you're done). Add the flesh to a mixing bowl and mash with a fork. Slowly add the flour to the Jerusalem artichoke mash and mix until it just comes together into a soft dough, adding a bit more flour if it's too sticky. Divide the dough into four pieces and roll each into a long cigar shape. Cut these into 2cm pieces, then use a fork to roll each gnocchi to lightly dent the top and give some extra texture.
- Mix the grated parmesan, lemon zest and black pepper together in a small bowl. Roast the hazelnuts for 3 minutes, then roughly chop.
- Cook the gnocchis in.a large pan of boiling salted water for about three minutes until they float up yo the surface.
- While they cook, add the butter to a frying pan, along with the rosemary and garlic. Cook the butter gently for 2-3 minutes, until it starts to colour and smells nutty. Add the olive oil in, then empty half of the butter into a mixing bowl, and return the pan to the heat.
- Once the gnocchi's cooked, take it out of the saucepan with a slotted spoon, then put it in the frying pan. Fry the gnocchis for 2-3 minutes, until golden and a little crispy. Season with salt and pepper, then put it in the mixing bowl with the melted butter and toss to coat well.
- Add the spinach to the hot frying pan, and cook for 1 minute, until wilted, then add the lemon juice and season to taste.
- Serve the gnocchi hot with the wilted spinach, the lemony parmesan and toasted hazelnuts.
