Recipe from chef Veselin Kalev for homemade gnocchi with green garlic, celeriac, wild greens, white truffle & spinach oil
The culinary action continues in the home kitchen of hotel Rila's head chef - chef Kalev, where true groumet masterpieces are born. We are looking forward to spoil ourselves with his signature dishes in restaurant Samokovi again very soon and in the meantime he shared with us a tempting recipe, that will challenge our culinary skills and create a true gourmet experience at home.
The recipe is for homemade potato gnocchi with green garlic, celeriac sauce, wild greens, white truffle and spinach oil. If you don't have white truffle at home, you can simply add some Parmesan and the dish will be a true delight. Here is what you will need.
For the potato gnocchi:
- 800g Potatoes (unpeeled)
- 75g Flour
- 25g Starch
- 25g Semolina
- 2 Egg yolks
- 3g Parsley
- Olive oil
- Green garlic
Wash the potatoes and bake them on sea salt at 170 C degrees for 1 hour.
Once ready, peel them, mash well and add all other ingredients until you have a nice dough.
Knead into ropes and cut into bite-size rhombus shapes.
Boil them in salty water and then shock them into iced water.
Drain the water and fry the gnocchi until golden in olive oil and the green garlic.
For the spinach oil:
- 100ml Oil
- 100g Fresh spinach
Heat the oil to 80 C degrees and add the fresh spinach.
Mix in a blender for 15 min. Stain through a fine sieve.
For the celeriac sauce:
- 200g Peeled celeriac
- 50ml Chicken broth
- 100ml Cream
- White pepper
- 50g Butter
Saute the celeriac in butter. Add the broth and cook on slow heat.
Add the spices and at the end add the cream and beat.
Serve the gnocchi in a plate, add the celeriac sauce, the spinach oil, the wild greens and the truffle. If you don't have a truffle, simply add some grated Parmesan.
Stay at home and share with your loved one!