season September
difficulty Medium
persons 2 prs.
time 45 min.

Hazelnut gnocchi

Ingredients
  • 250 g hot mashed potatoes
  • 1 egg
  • 2 tablespoon hazelnut oil
  • 100 g wheat flour
  • 50 g hazelnuts (or beech leaves)
  • salt
  • pepper
  • nutmeg
  • 2 tablespoons butter
  • 2 tablespoons olive oil
Directions
  1. Knead egg, hazelnut oil, and flour into the mashed potatoes. Use enough of the flour to be able to form the dough into a ball.
  2. Blend the hazelnuts finely and add to the potato mix.
  3. Season with salt and pepper.
  4. Roll the dough into a sausage shape with a diameter of around 2cm.
  5. Cut the roll into small pieces, and press each gnocchi with a fork.
  6. Bring a pot of salted water to a boil.
  7. Add the gnocchi and let them boil for three minutes.
  8. Strain the gnocchi, cool them under cold water, and leave them while allowing the water to drip off.
  9. Fry the finished gnocchi in butter and olive oil until slightly crispy.
  10. Season with salt, pepper, and a bit of grated nutmeg.
  • Tips

    This dish works very well on its own. Make a single recipe and serve as an appetizer, or make a larger portion and serve as a main dish with a small salad on the side.

  • Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Ingredient used in Hazelnut gnocchi Show all

    Alternative ingredient for use in Hazelnut gnocchi