Nettle gnocchi with fois gras cream and grape caviar

  • Starter
  • medium
  • 4
  • 60 minutes, plus overnight drying


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Nettle gnocchi

  • 1 bunch of nettle leaves
  • 750g of potatoes, peeled and chopped
  • 170g of flour
  • 130g of cornflour
  • 1 egg
  • salt

Foie gras cream

Grape caviar

Caramelised onion powder

  • 2 onions, thinly sliced on a mandolin
  • 200g of sugar
  • 100g of water

To serve

The day before serving, prepare the nettle and onions to make the powders. Make a syrup for the caramelised onions by placing the sugar and water in a small pan and bringing to the boil. Allow to bubble for a few minutes until syrupy
  • 200g of sugar
  • 100g of water
Add the onion slices and cook for a few more minutes until slightly softened and coated in the syrup, then drain any excess syrup and spread the slices out across a baking tray
  • 2 onions, thinly sliced on a mandolin
On a separate baking tray, spread out the nettles in a single layer. Place both trays in a dehydrator set on a very low heat and allow to dry out completely overnight
  • 1 bunch of nettle leaves
Once dry, blend the dried onions in a food processor or spice grinder to form a fine powder and store in an airtight container until required. Repeat the process with the nettle leaves, then measure out 2 tablespoons of the nettle powder to make the gnocchi
For the foie gras cream, press the foie gras through a fine sieve to create a smooth paste. Add to a bowl with the cream, egg yolks and a pinch of salt then mix well to combine
Place the potatoes for the gnocchi in a pan of salted water and bring to the boil over a medium heat. Cook for 10–15 minutes, or until very soft when pierced with a knife
Place the bowl over a pan of barely simmering water, making sure the water doesn't touch the bowl. Gently warm the cream through, stirring occasionally until the mixture reaches 85°C. Remove the bowl from the het and keep warm until ready to serve
Meanwhile, place the grape juice and agar agar in a small pan and whisk together over a high heat. Bring to the boil, then remove from the heat
Fill a bowl with cold sunflower oil. Use a pipette or syringe to suck up the grape juice, squirting individual droplets into the oil so that they solidify in the oil to form caviar. Repeat with the rest of the juice, then drain the solid drops from the oil. Rinse the caviar spheres under cold water and set aside until serving
  • sunflower oil, chilled
Drain the potatoes and mash until smooth. Allow to cool slightly, then transfer the mashed potato to a bowl with both flours and 2 tablespoons of the nettle powder. Crack in the egg and add a pinch of salt, then mix well and begin to bring the mixture together by hand until fully incorporated into a dough
  • 170g of flour
  • 130g of cornflour
  • 1 egg
  • salt
Gently knead the dough until smooth, then roll the out into a long cylinder and cut into 2cm portions. Bring a large pan of salted water to the boil over a medium heat and cook the gnocchi for 2–3 minutes, or until they start to float to the surface
Drain the gnocchi and set aside while adding the vegetable stock and butter to a clean pan. Whisk together over a medium heat until emulsified, then add the gnocchi to the pan and stir until fully coated in the butter emulsion. Remove from the heat, stir through the Parmesan and season to taste
To prepare the nettle garnish, heat a little olive oil in a frying pan over a high heat. Add the nettle leaves and quickly fry for 30 seconds, leaving to drain on kitchen paper until ready to serve
  • olive oil
  • 1 handful of nettle leaves
To serve, spoon the warm foie gras cream over serving plates and top with the gnocchi. Sprinkle over some of the caramelised onion powder, the grape caviar and the chopped pistachio nuts, garnishing each plate with a few fried nettle leaves
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