Mountain garlic potato gnocchi

Recipe: Wild Garlic Potato Gnocchi with Bell Pepper Sauce and Brie Foam

Servings: 4

Calories per serving: approx. 650 kcal

Cooking time: 1 hour

Ingredients:

For the Gnocchi:

• 800 g potatoes, starchy
• 1/3 of the potato amount in flour (approx. 260 g)
• 1 egg
• 1 tbsp finely chopped wild garlic
• Salt and pepper

For the Bell Pepper Sauce:

• 2 red bell peppers
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 100 ml vegetable broth
• Salt and pepper

For the Brie Foam:

• 100 g Brie, diced
• 100 ml cream
• Salt and pepper
• 1 cream siphon

For the Zucchini Cubes:

• 1 zucchini, diced
• 1 tbsp olive oil
• Salt and pepper

For Garnishing:

• Fresh herbs like basil or parsley

Steps:

Step 1: Prepare Potatoes for the Gnocchi

1. Boil the potatoes with skin in salted water until soft (approx. 20–25 minutes).
2. Drain, let them steam off briefly, and peel.
3. Pass the potatoes through a potato ricer and let cool.

Pro Tip: Allow the potatoes to steam off well so that the dough does not become too moist later.

Step 2: Make the Gnocchi Dough

1. Mix the cooled potatoes with flour (approx. 1/3 of the potato amount), egg, and wild garlic.
2. Season with salt and pepper and knead into a smooth dough.
3. Shape the dough into a roll on a floured surface and cut into small pieces.

Pro Tip: Knead the dough only until it holds together to achieve tender gnocchi.

Step 3: Shape and Cook the Gnocchi

1. Shape the dough pieces into small gnocchi and roll lightly over a fork to create the typical pattern.
2. Cook the gnocchi in lightly simmering salted water until they rise to the surface (approx. 2–3 minutes).
3. Remove with a slotted spoon and let drain.

Pro Tip: The water should only simmer and not boil vigorously to keep the gnocchi in shape.

Step 4: Prepare the Bell Pepper Sauce

1. Finely chop the bell peppers, onion, and garlic.
2. Heat olive oil in a pot and sauté the vegetables until soft.
3. Add vegetable broth and let simmer for about 10 minutes.
4. Puree the sauce with an immersion blender and season with salt and pepper.

Pro Tip: For an especially smooth sauce, strain the bell pepper sauce through a fine sieve.

Step 5: Prepare the Brie Foam

1. Lightly heat Brie and cream in a small pot until the Brie melts.
2. Season the mixture with salt and pepper and let cool.
3. Fill the mixture into a cream siphon, charge with a cartridge, and chill in the refrigerator until serving.

Pro Tip: The cream siphon should be well chilled to produce the best foam.

Step 6: Sauté Zucchini Cubes

1. Cut zucchini into small cubes (see zucchini cubes recipe).
2. Heat olive oil in a pan and sauté the zucchini cubes until lightly browned.
3. Season with salt and pepper.

Pro Tip: Sauté the zucchini cubes only briefly to retain their crunch.

Step 7: Plate and Decorate

1. Plate the gnocchi and pour the bell pepper sauce around them.
2. Sprinkle the zucchini cubes over the gnocchi.
3. Garnish with the Brie foam and decorate with fresh herbs.

Serving Tip: A fresh arugula salad and a glass of white wine pair excellently with this dish.

What Can Go Wrong and How to Fix It?

• Gnocchi Dough Too Wet: If the dough is too sticky, add a bit more flour. Caution: Too much flour makes the gnocchi chewy.
• Gnocchi Fall Apart When Cooking: The gnocchi should only cook in lightly simmering water, not boiling.
• Foam Doesn’t Get Fluffy: Ensure that the mixture in the siphon is well chilled and that the cartridge is correctly inserted.

Storing and Keeping

• In the Refrigerator: Cooked gnocchi can be stored in the refrigerator for up to 2 days.
• Freezing: Uncooked gnocchi can be frozen. Pre-freeze on a tray and then store in a freezer bag. Add frozen to simmering water.

Product Knowledge

• Wild Garlic: A special garlic variety with an intense flavor. Perfect for gnocchi as it adds a mild seasoning.
• Brie: A creamy, soft cheese that is wonderful for foam and develops a delicate texture when melted.

Tips from Peter and Egon from Hotel Plunhof:

1. Sauté Gnocchi Lightly in Butter: After cooking, sauté the gnocchi in a bit of butter. This gives them a fine taste and makes them particularly aromatic.
2. Refine Bell Pepper Sauce with a Splash of White Wine: A splash of white wine gives the bell pepper sauce a fine acidity and enhances the flavors even better.

5 Tips from the Pro:

1. Let Potatoes Steam Off Well: This keeps the dough dry and requires less flour.
2. Shape Gnocchi Carefully: This allows them to absorb the sauce better and have an ideal consistency.
3. Chill Foam Well: Only well-chilled foam will be airy and frothy.
4. Let Water Simmer Only Lightly: This keeps the gnocchi in shape and prevents them from falling apart.
5. Fresh Herbs at the End: This gives the dish a fresh taste and visual accents.

Enjoy your meal and have fun cooking!