Spring recipe: spinach gnocchi and their seasonal planter
Chef Rémi Henaux — at the helm of Odette L'Auberge Urbaine , restaurant at Maison Albar Hotels Le Pont Neuf — offers his recipe for gnocchi with seasonal vegetables served directly in a pan to share. For spring, his spinach gnocchi are accompanied by a duo of mashed potatoes and roasted celery, sherry vinegar, basil oil, cauliflower and buckwheat seeds.
For 4 people.
Preparation: 1h45.
Ingredients :
For the gnocchi:
- 500g Agria potato
- 100g leaf spinach
- 100g of flour
- 1 egg yolk
- Salt pepper
For the planter:
- 1 ball celery
- 10g of sherry vinegar
- 50g + 50g olive oil
- 2 bunches of basil
- 1 cauliflower
- 200g buckwheat seeds
- 50g baby spinach
Preparation :
Bake the potatoes in a dry oven at 180°C for about 45 minutes, then pass the pulp through a vegetable mill to obtain 350 g of pulp.
Blanch the spinach in salted boiling water for 2 minutes, then cool in iced water. Mix the spinach with a little water to obtain a coulis.
Mix the mashed potatoes with the spinach coulis, egg yolk, flour and seasoning to obtain a homogeneous and non-sticky texture.
Shape the gnocchi on a floured work surface, using the back of a fork to give them the particular shape of the gnocchi.
With the 1st half of the celery, make a purée, cut the 2nd half into small triangles then roast them in the oven at 180° for 10 min.
Make the vinaigrette with the olive oil and sherry vinegar.
Mix the basil and olive oil to obtain a very green basil oil.
Cut the raw cauliflower into thin shavings, using a mandolin.
Cook the buckwheat in salted water, then fry it in a pan with a drizzle of oil.
Blanch the gnocchi in salted boiling water, then color them in a pan with olive oil.
Method:
In a “Mauviel” skillet, place the celery puree in the bottom, then harmoniously the gnocchi, roasted celery and cauliflower shavings.
Sauce with vinaigrette and basil oil.
Finish the decoration with crispy buckwheat seeds and a few baby spinach leaves.
