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.
- You can substitute Jerusalem artichoke with potatoes, carrot, sweet potato or even parsnip. To make light and fluffy gnocchis you need the vegetable to be pretty dry when added to the flour. So avoid boiling the vegetables, but instead roast them until tender.
- You can make this recipe vegan, by using dairy-free butter and cheese.
- You can substitute rosemary by any other herbs, such as sage or thyme.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
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
- Preheat the oven to 190C.
- Wash the Jerusalem artichokes under cold water to remove any dirt from the skin. Dry thoroughly and prick with the tip of a knife or small knife. Cover the bottom of a baking tray with a thin layer of the salt and place the Jerusalem artichokes on top. This technique will help to draw out any moisture and make light and fluffy gnocchis. Bake the artichokes for 35-40 minutes, or until cooked through. Remove from the oven and set aside to cool.
- Cut the Jerusalem artichokes in two. Using a spoon, scoop out as much of the flesh as possible, compost the skins. Add the flesh to a mixing bowl and mash with a fork. Slowly incorporate the flour into the jerusalem artichoke mash and mix until it just comes together into a soft dough. If too sticky, add a little flour. Divide the dough into four pieces and roll into long cigars. To make the gnocchi, cut the rolls of dough into 2cm pieces. Use a fork and roll each gnocchis to lightly dent the tops and give some extra texture.
- In a small bowl, combine the grated parmesan, lemon zest and black pepper. Roast the hazelnuts for 3 minutes, and roughly chop.
- Cook the gnocchis in boiling salted water until they come up at the surface, for about 3 minutes. In the meantime, add the butter to a frying pan, along with the rosemary and garlic. Cook the butter gently for 2-3 minutes, until starting to colour and smelling nutty. Add the olive oil to prevent the butter from burning. Empty half of the butter into a mixing bowl, and return the pan to the heat. Remove the gnocchi from the saucepan using a slotted spoon, and transfer into the frying pan. Pan fry the gnocchis for 2-3 minutes, until golden and crispier. Season with salt and pepper. Transfer the gnocchis into the mixing bowl with the beurre noisette. Toss to coat.
- Add the spinach to the hot frying pan, and cook for 1 minute, until wilted. Add the lemon juice and season to taste.
- Serve the gnocchis hot with the wilted spinach, the lemony parmesan and toasted hazelnuts.