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recipes Nordic gnocchi

Recipe
Nordic gnocchi with spinach, lentils and fresh herbs    
    
This dish draws inspiration from a traditional Swedish dumpling known as klimp which was widely used in earlier times as a filler in broth and soups. Similar to pasta or spätzle, it was the perfect way to soak up all the flavours of the more expensive ingredients. We’ve used lentils to add a nutty taste and texture, while fresh herbs and familiar Mediterranean flavours help bring our Nordic gnocchi into the modern everyday kitchen. 

Product Spouted Bowl 42 cm
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€69
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€19
Product PEUGEOT Paris Salt Mill 12 cm
Color Beige
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€32

ingredients Nordic gnocchi (4 servings)


Gnocchi

2 eggs
220 g water
360 g wheat flour
100 g cooked lentils
6 g salt


Serving

400 g big leaf spinach
100 g cooked lentils
50 g cured cheese (such as parmesan)
5 stalks of parsley
4 sprigs of tarragon
100 g mixed nuts
2 shallots
1 garlic clove
1 lemon
50 ml olive oil
200 g cream cheese


 Method   
Gnocchi
    
Mix the lentils into a coarse paste. Whisk the eggs together with the water and salt. Add flour and the lentil paste, then work it by hand until it becomes a dough. Let rest for 30 minutes, then cut the dough in four even pieces.

Take a rolling pin and roll it thin in 6 cm wide strips. Cut in triangle shapes and boil it in lightly salted water for one minute. Drain and rinse the gnocchi in cold water and rest on a towel. They can now be saved in the fridge for a couple of days. 

Product Terracotta Canister 7,5 cm
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€15
Product Spouted Mixing Jug 18 cm
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€25
Product Spouted Bowl 42 cm
Color White
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€69
Product Spouted Bowl 27 cm
Color White
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€59
Product Bowl 12 cm
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€8
Product Oval Plate 24 cm
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€10
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€22
Product PEUGEOT Paris Salt Mill 22 cm
Color Black
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€45

 Method   Serving
    
Toast the nuts in the oven at 170°C until they’re golden brown. Season with sea salt and roughly chop.

Clean the spinach and the herbs free from all dirt and dry spin the herbs. Pick the leaves of the parsley and tarragon. Slice the shallots and fry them in olive oil in a medium heated pan. Add the pasta triangles and fry them until they start to brown. 

Fold in the spinach just before serving so it’s still a bit crisp. Season with salt and black pepper.    
 
Smear the cream cheese onto the plate and place gnocchi and spinach on top. Sprinkle with some of the nuts and grate cheese over it. Top off with herbs, lemon zest and a drizzle of olive oil. 

Product Serving Plate 26 cm
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€15
Product Bowl 17 cm
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