Food as Therapy: Home Cooking Recipe from Chenot Palace Weggis
Adapted from the Chenot Diet menu, this Italian-style gnocchi dish recipe features handmade gnocchi filled with a burst of Mediterranean inspired flavours.
Keywords
- hotels & travel
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Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Steamer basket
- Potato masher
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Kitchen towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Slotted spoon
- Colander
- Plate
- Freezer
- Stove
- Refrigerator
Ingredients
- 250g potatoes, unpeeled, whole
- 53g potato starch
- 15g cooked puréed spinach
- 15g cooked puréed beetroot
- 1 tsp turmeric
- 3 strands of saffron or ½ tsp powdered saffron
- 30g capers
- 30g sun-dried tomatoes
- 30g pitted taggiasca olives
- 200g fresh basil
- 100g cold water
- 50g olive oil
- 50g cashew nuts
- ½ tsp salt
- 65g peeled almonds
- 18ml cold water
- 10ml lemon juice
- Pinch of salt
- 360g potato gnocchi
- 120g basil pesto
- 60g almond cream
- 120g seared diced Hokkaido or other thick-skinned orange pumpkin
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