Gnocchi with Vegetables and Sweetcorn Veloute (Melissa Tan)
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- Olive September 2010 - Gnocchi with vegetables and sweetcorn veloute by Gordon Ramsay
To Cook (Serves 4)
- 1kg potatoes
- 200g plain flour
- 1 egg
- Olive oil
Vegetables
- 1/2 red onion, diced
- 6 chestnut mushrooms, quartered
- 1 small broccoli, cut into florets and blanched
- Handful tarragon
Sweetcorn veloute
- 2 sweetcorn
- 500ml vegetable stock
- 2 tbs double cream
- Heat oven to 200C.
- Bake potatoes for 40 min, peel while hot and push through a ricer (or mash). Add the flour egg and olive oil, season well and mix to a soft dough.
- Roll into long tubes and cut into 3cm pieces.
- Cut the corn off the cobs and cook in stock for 15 minutes. Add cream and simmer for a minute. Blitz in a blender and push it through a sieve. Season and keep warm.
- Blanch the gnocchi in salted, simmering water until they float, then drain.
- Heat a little oil in a large pan. Add the gnocchi and onions and fry until tender. Add the mushrooms and cook until browned. Add the broccoli and cooked until warmed through. Season well, add tarragon leaves, divide between 4 dishes and pour the warm veloute around it.