Potato Gnocchi with Goat Cheese
Fresh, hand-rolled gnocchi is fried until crisp and sauteed with Maille Old Style Mustard, greens and topped with a poached egg.
Main Course
Ingredients per serving
Prepare the Potato and Gnocchi
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Potatoes 1.0 kg
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Goat cheese 75.0 ml
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Egg yolks 1.0 each
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Egg, whole 1.0 each
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Flour 530.0 g
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Olive oil, as needed
Finish the Dish
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Salt, to taste
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Mustard leaves 85.0 g
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Eggs, poached 4.0 each
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Roasted hazelnuts, crushed 30.0 g
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Goat cheese, for garnish, as needed
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Honey, to taste
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Arugula 30.0 g
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Kale sprouts 85.0 g
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Maille Old Style Mustard 4 x 3.7 kg 135.0 ml
Preparation
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Prepare the Potato and Gnocchi
- Boil the potatoes until soft. Strain, puree, then set aside to cool slightly.
- Grate the goat cheese, measure the rest of the ingredients and mix everything with the warm potato puree until a smooth dough appears.
- Boil some water, and also set a bowl of icy water.
- Roll the dough out in 1cm thick cylinders, cut in 2cm pieces and slide it along a gnocchi plank in boiling water (shape them with a fork). Cook the gnocchi until they start to float. Scoop them out and cool them down in ice water. Do this in small batches until you have used all the dough. Strain the gnocchi and put them on a large baking tray with olive oil.
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Finish the Dish
- Place a non-stick pan on a medium heat, adding a good splash of olive oil. Fry the gnocchi until golden brown.
- When ready, place them on a paper towel to soak up any excess fat. Return the gnocchi to the pan. Add Maille® Old Style Mustard, some oil, and fry until crispy.
- Season with salt and place on a fresh paper towel. Stir fry the mustard leaves with some olive oil, season well.
- Reheat the poached eggs in warm water.
- Serve the mixed mustard leaves with the goat cheese, kale sprouts, arugula,roasted mustard seeds and optional hazelnuts on top. (If you like it sweet, you can also add some honey on top).
