Gnocchi al Forno with Jerusalem Artichokes, Taleggio and Truffle - Chef Recipe by Peter Twitchett

Ingredients

"This dish is inspired from Northern Italy, where the delicious taleggio cheese comes from. The combination of Jerusalem artichokes and truffle is a heavenly match and topping this off with taleggio cheese takes it to another level of gastronomy experience." – Head Chef Peter Twitchett.

Gnocchi:

600 g potato, mashed
1 egg
50 g parmigiano, grated
Pinch of nutmeg
Sea salt
200 g plain flour

Artichoke sauce:

500 g Jerusalem artichokes
50 g butter
250 g chicken stock

To serve:

20 g truffle oil
300 g Jerusalem artichokes, washed, chopped and roasted
150 g taleggio cheese
60 g parmigiana cheese, grated
Fresh truffle (optional)

Method

Gnocchi:

Mix together the mashed potato, egg, cheese, nutmeg and salt. Fold in the flour to form a dough.

Cut and roll the dough into long cylinders, using flour to dust as you go. Cut the cylinders into small gnocchi.

Blanch gnocchi in salted, boiling water until they float. Remove to ice water. Drain and set aside.

Artichoke sauce:

Peel the artichokes and cut into 2cm pieces. Put into a saucepan with butter and stock. Bring to a simmer and cook until soft. Puree.

To serve:

Gently fold together gnocchi, sauce, truffle oil and roasted artichokes.

Put into a cast iron pan or casserole tray. Top with slices of taleggio and grated parmigiano.

Pre-heat oven to 200 C and bake for 20 minutes until golden brown.

Top with freshly shaved truffle.