Potato Gnocchi with Pepper Cream and Parsley Oil

Ingredients by component

Egg-free potato gnocchi

• 700 g floury potatoes
• 160 g plain wheat flour
• 3 g salt

Roasted pepper cream

• 400 g red bell peppers
• 40 g almonds
• 15 ml olive oil
• 10 ml apple cider vinegar
• 2 g salt

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Egg-free potato gnocchi: Bake unpeeled potatoes at 200°C for 55–65 minutes until tender. Peel while hot, rice and spread out for 10 minutes to release steam.
3. Egg-free potato gnocchi: Add salt and 140 g flour. Bring together quickly without prolonged kneading. Use remaining flour to roll into 2 cm ropes and cut 2 cm gnocchi.
4. Egg-free potato gnocchi: Cook one test gnoccho first. If it falls apart, work a little more flour into the dough. Cook in batches; give them one minute after they float.
5. Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.
6. Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.
7. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
8. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
9. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
10. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
11. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.