POTATO GNOCCHI WITH COFFEE BUTTER 

Coffee Butter, Artichokes in Two Textures, Hazelnut Crumble, Tarragon

 

 

Gnocchi are a traditional Italian dish with very ancient origins. They started as a humble dish and their history dates back to when they were brought to Italy from America. 

This dish can be served with different types of sauces, such as tomato, pesto, cheese, or simply butter and sage. 

 

Ingredients for the Gnocchi: 

• 500g potatoes 

• 175g 00 flour 

• Nutmeg to taste 

• Semolina for dusting 

• Salt to taste 

• Pepper to taste 

 

Ingredients for Coffee Butter: 

• 60g butter 

• 40g espresso coffee 

 

Ingredients for Artichoke Cream: 

• 1 artichoke 

• ¼ lemon zest 

• 1 sprig of thyme 

• Salt to taste 

• Olive oil to taste 

• Pepper to taste 

 

Ingredients for Grilled Artichokes: 

• 1 artichoke 

• ¼ lemon zest 

• 1 sprig of thyme 

• Salt to taste 

• Pepper to taste 

• Olive oil to taste 

 

Method: 

For the Gnocchi: 

Boil the potatoes in plenty of salted water for about 40 minutes, depending on their size. Test with a fork: if the fork easily pierces the potatoes, they are cooked. Drain, peel, and mash the potatoes while they are still hot on a work surface. Gradually add the flour, a little at a time. Then, add salt, pepper, and nutmeg. Knead with your hands until you get a compact, non-sticky dough. Divide the dough into several parts on a floured surface (using semolina flour). Roll the dough into cylinders about 2 cm in diameter. Cut them into 2-3 cm pieces, trying to keep the size consistent. 

Optional step (marking the gnocchi): Roll each piece of dough over the back of a fork or use a gnocchi board, pressing lightly to create grooves that help hold the sauce. 

For the Artichokes: 

Clean the artichokes by removing most of the stem and peeling off the leaves until you reach the heart. Set the clean stems aside. Peel the outer fiber from the stems and cut the heart of the artichoke in half. Remove the fuzzy interior and soak the artichoke hearts in water with lemon juice. Place the artichokes in a vacuum-seal bag with a sprig of thyme, lemon peel, salt, and oil. Seal the bag tightly. Divide the artichokes into two separate bags: one for the cream (add the stems to this bag) and one for the whole artichokes. Steam the whole artichokes for 8 minutes and cook the ones for the cream for 30 minutes (continue cooking until the stems break apart). Remove the lemon peel and thyme, then blend the overcooked artichokes (hearts and stems) until smooth. Adjust seasoning with salt and pepper. Pass the cream through a fine sieve to make it smooth, then store it in a piping bag. The whole artichoke hearts should be sautéed in a hot pan and cut into three wedges. 

Plating: 

Cook the gnocchi in salted water until they float to the surface, then drain and toss them in a pan with a knob of coffee butter and a little cooking water. Place the gnocchi on the plate and garnish with dots of artichoke cream, grilled artichoke wedges, roughly chopped toasted hazelnuts, and fresh tarragon leaves.