Ingredients Jump to Instructions ↓

  1. 400 g spinach , washed

  2. 250 g ricotta cheese

  3. 1 egg yolk

  4. 2 1/2 tbsp freshly grated parmesan

  5. 130 g plain flour , plus extra for dusting

  6. 10 sage leaves , chopped, plus extra for garnish

  7. 15 cooked chestnuts , chopped

  8. 1 tbsp olive oil

  9. 1 kg jerusalem artichokes , peeled and diced (place into acidulated water to prevent browning)

  10. 1 tbsp butter

  11. 200 g mushrooms , chantrelle, pied de mouton, trompette de la mort or 12 brussels sprouts , shredded

  12. few drops truffle oil

  13. freshly grated parmesan

  14. sage leaves , fried in oil until crisp

Instructions Jump to Ingredients ↑

  1. For the gnocchi: blanch the spinach in boiling water for 30 seconds, then drain and plunge into iced water. Drain again and squeeze out as much water as you can with your hands. Finely chop the spinach and set aside.

  2. Mix the ricotta and egg yolk together until well combined, then stir in the grated parmesan and the flour. Add the finely chopped spinach and mix well into a smooth dough. Mix in the chopped sage and chestnuts.

  3. Dust your hands with a little flour and pinch small walnut-sized balls of the gnocchi dough. Drop into a pan of simmering water and cook for 3-4 minutes, or until the gnocchi are cooked through (they should float to the top when done). Remove with a slotted spoon and set aside.

  4. For the artichokes and mushrooms: drain the diced Jerusalem artichokes. Heat the oil in a pan and fry the artichokes for 3-4 minutes, or until lighty browned and tender.

  5. Add the butter to the pan and when foaming, add the mushrooms. Cook for 1-2 minutes, or until the mushrooms are tender, then add the shredded Brussels sprouts and a few drops of white truffle oil. Cook for a further minute, or until the sprouts are tender.

  6. To serve, spoon the cooked gnocchi onto serving dishes and spoon over the Jerusalem artichoke, mushroom and Brussels sprouts mixture. Garnish with some grated parmesan and crisp sage leaves.


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