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.


  • 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


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


  1. 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.
  2. 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.
  3. 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.
  4. Mix the grated parmesan, lemon zest and black pepper together in a small bowl. Roast the hazelnuts for 3 minutes, then roughly chop.
  5. Cook the gnocchis in.a large pan of boiling salted water for about three minutes until they float up yo the surface.
  6. 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.
  7. 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.
  8. Add the spinach to the hot frying pan, and cook for 1 minute, until wilted, then add the lemon juice and season to taste.
  9. Serve the gnocchi hot with the wilted spinach, the lemony parmesan and toasted hazelnuts.
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