Deer bresaola Wild boar salami

Sautéed Potato Gnocchi with Wild Boar Salami Crumb, Walnuts and a Creamy Nettle Sauce

Sautéed Potato Gnocchi with Wild Boar Salami Crumb, Walnuts and a Creamy Nettle Sauce by La Hongroise

Sautéed Potato Gnocchi with Wild  Boar Salami Crumb, Walnuts and a  Creamy Nettle Sauce

INGREDIENTS

For the gnocchi

200g Flour
1 Egg
50g Butter
200ml Milk
2 medium, skin-on, cooked Potatoes
Salt and pepper
Grated nutmeg
Chopped walnuts
Wild Boar Salami, rendered

 

For the nettle sauce

200g tender Nettle leaves or Spinach
2 shallots
150ml chicken stock
1 clove of Garlic
100ml Sour cream
1 medium, skin-on, cooked potatoes
Olive oil

Method

  1. For the gnocchi, peel and mash the cooked potatoes in a big bowl, then add the flour. In a small saucepan, heat up the milk with the butter until the butter melts. Pour onto the potato and flour mixture together with the egg. Season with salt, freshly ground black pepper and nutmeg. Set aside.
  2. Cut up the wild boar salami into thin rounds, then into small pieces and place into a sauté pan. Render the fat and cook the salami until crispy. Drain on a paper towel.
  3. Coarsely chop the walnuts in a small food processor, and then chop the rendered salami as well in the same way to the desired coarseness.
  4. To make the nettle sauce, chop the shallots and the garlic, and cook in a saucepan with olive oil until translucent. Add the nettle leaves and stir around until the leaves start to wilt. Pour in the chicken stock. Cook briefly for about 10 minutes over medium heat. Do not boil or cook for too long, otherwise the bright green colour will fade and turn brown. When it is done, pour into a blender; add the peeled potato and the sour cream. Blend until creamy. Adjust the seasoning and the texture to taste.
  5. Meanwhile, bring a large pot of salted water to the boil for the gnocchi. Put the gnocchi mixture into a large piping bag without a nozzle. Cut about a 1.5cm large whole, and pipe the mixture into the water, cutting it off with scissors. Repeat the process until all the mixture is used up, taking care not to overcrowd the pot of water. Drain each batch with a slotted spoon.
  6. Sauté the cooked gnocchi in the rendered fat or olive oil until nice and golden. Sprinkle with the walnuts, followed by the salami crumb.
  7. To serve, place the gnocchi in a deep plate and pour the nettle sauce around. Sprinkle with more crumb and walnuts. Garnish with deep-fried nettle leaves.

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