Chive gnocchi with smoked cream sauce & leeks 2016

Chive gnocchi with smoked cream sauce & leeks

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 45 mins Cook: 2 hrs

A challenge

Serves 6

A comforting, creamy vegetarian dish for a chilly evening. The charred leeks and spices give this recipe a great depth of flavour

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal828
  • fat59g
  • saturates32g
  • carbs54g
  • sugars5g
  • fibre7g
  • protein16g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the gnocchi

    • 1.2kg large Maris Piper potatoes
    • 125g ‘00’ pasta flour, plus extra for dusting
    • 90g Parmesan (or vegetarian alternative), finely grated, plus extra to serve
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • small pack chives, snipped
    • good grating nutmeg
    • 1 large egg
    • 2 large egg yolks
    • 3 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 50g butter, diced
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the charred leeks

    • 4 leeks, trimmed and sliced into rounds
      Leeks

      Leek

      lee-k

      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 1 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    For the sauce

    • 300ml pot double cream
    • 75g butter, cut into cubes
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • pinch cayenne pepper, plus extra to serve
    • pinch of smoked sea salt, plus extra to serve
    • juice 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    Method

    1. Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 1 hr 15 mins. Leave to cool slightly, then halve and scrape out the middles with a spoon. Mash the potato with a ricer (or a vegetable masher, then push through a sieve into a large bowl ). Mix in the flour, Parmesan, most of the chives (keep a few to garnish), nutmeg, egg and egg yolks and some seasoning, then knead briefly on a lightly floured surface until you get a smooth dough.

    2. Divide the dough into four pieces, then use your hands to roll one piece into a long, even sausage shape. Cut into 17 equal pieces, then lightly push and roll each piece with a fork – this will shape the gnocchi and give it the traditional indentations. Divide the finished gnocchi between two trays lined with baking parchment, then repeat with the rest of the dough. Cover with cling film and chill in the fridge until needed.

    3. Put the sliced leeks in a large, non-stick frying pan with the oil, turn the heat to high and fry for 8 mins, shaking the pan occasionally until the leeks are just cooked, with a charred edge, then turn off the heat.

    4. For the sauce, pour the cream into a large saucepan and simmer over a medium heat for 12 mins until reduced by half. Meanwhile, bring a large pan of salted water to the boil. Cook the gnocchi in batches in the water until they float (this will take only a few mins, so keep your eye on them). Transfer to lightly oiled trays using a slotted spoon and leave to steam-dry.

    5. Slowly whisk the butter into the cream, waiting until one cube has melted and combined before adding the next. Once all the butter has been incorporated, add the cayenne pepper, smoked salt and lemon juice, adjusting to taste. Set aside to keep warm.

    6. To finish the gnocchi, heat a large frying pan over a medium-high heat. Add 1 tbsp oil and a third of the butter, then fry the gnocchi in three batches, adding more oil and butter between each batch, until they have a golden brown crispy exterior. Put the gnocchi in serving bowls with the charred leeks, spoon the sauce over the top and finish with the reserved chives, some grated Parmesan and a pinch of smoked salt and cayenne pepper, if you like.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (1)

    kezw91's picture
    2.5

    Tasty but difficult to get right!

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…