September
Medium
2 prs.
45 min.
Hazelnut gnocchi
- 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
- 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.
- Blend the hazelnuts finely and add to the potato mix.
- Season with salt and pepper.
- Roll the dough into a sausage shape with a diameter of around 2cm.
- Cut the roll into small pieces, and press each gnocchi with a fork.
- Bring a pot of salted water to a boil.
- Add the gnocchi and let them boil for three minutes.
- Strain the gnocchi, cool them under cold water, and leave them while allowing the water to drip off.
- Fry the finished gnocchi in butter and olive oil until slightly crispy.
- 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.
