Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Feuilles de Gnocchi Cepes

By Chef Michael Nizzero

  1. Preheat the oven at 180°C.
    Place 1kg of Desiree potatoes on a bed of rock salt and cook in the preheated oven for approximately 45 minutes or
    until cooked. Cool down a little and take out the potato flesh with a spoon. Put flat on a tray and cool down. Combine
    the flour, seasoning and Parmesan. Add the egg to 500gr of potato and incorporate by hand, add gradually the flour
    making sure you do not overwork the dough.
    Dust the table with flour and start rolling the dough by small quantities, Roll to 2mm thick then cut into 8cm squares.
    Blanch in boiling salted water for 45 seconds then refresh in iced water. Trim to 8cm squares and store with lightly
    oiled sheets of silicone paper between each gnocchi square.
  • 12 servings
  • 1 hr 05


12 portions
500gr potato puree
1 whole egg
100gr pasta flour
10gr salt
75gr fecule
9 turns of pepper mill
5gr grated Parmesan
  1. Turn the artichokes and place in lemony water. Meanwhile combine all the ingredients and bring to the boil. Add the
    artichokes and cook slowly until soft but not overcooked.
    Cool down in the cooking liquor. Drain the artichokes and place in a liquidiser, add a little cooking liquor and blend
    until smooth, adjust the consistency with a little more cooking liquor if necessary. Pass through a fine chinois and
  • 12 servings
  • 1 hr 05


4 litres water
1 litre white wine
600ml olive oil
Juice of 2 lemons
Half a garlic head
2 celery sticks
100gr salt
30gr crushed white peppercorns
Thyme and bay leaf
  1. Wash and spin dry the parsley leaves, blanch in salted boiling water for 3 minutes, refresh in ice water. Drain and
    place in the Thermomix bowl with all the ingredients.
    Blend until very smooth. Refrigerate until needed.
  • 15 servings
  • 1 hr 05


200gr flat parsley leaves
350gr vegetable stock
50gr butter
50gr olive oil
50gr cooked potato
Salt and pepper
  1. Trim, peel and wash the vegetables, cut the onion in half.
    Combine all the ingredients in a pot and bring to the boil.
    Cool down naturally and refrigerate.
  2. Peel and trim the onions.
    Combine all the ingredients and add the onions.
    Bring to the boil and simmer until cooked.
    Cool down. Drain and refrigerate.
  3. Trim and turn 6 baby artichokes, slice thin with a Japanese mandoline and coat with a little potato flour.
    Deep- fry 2-3 minutes at 150°C. Drain on paper towels and add a little salt.
  • 15 servings
  • 1 hr 05


6 bunches of new season onion grelots
- 1 litre water
- 15gr caster sugar
- 23gr salt
- Thyme and bay leaf

For the sauce:

5L water
2 celery sticks
1 onion
1 leek
5 carrots
1 fennel bulb
Thyme and bay leaf
  1. Sprinkle 3 gnocchi squares with a little grated Parmesan and drizzle with a little olive oil.
    place on a tray, keeping the gnocchi on the silicone paper, glaze under the salamander until
    golden brown.
  2. Meanwhile reheat the artichoke puree and parsley puree, adjust the seasoning and consistency if
    necessary, keep warm.
  3. Pan fry the cep slices in a little olive oil until golden, season with salt and pepper, keep warm.
  4. Reheat the vegetables in a chauffante and sauté quickly in a little olive oil, add a large pinch of
    chopped truffle and a drizzle of truffle oil, adjust the seasoning.
  5. Place a few vegetables and ceps on the left of the plate and top with one sheet of glazed gnocchi,
    place a little more vegetables on the gnocchi and repeat. Keep a few vegetables to garnish on and
  6. Spoon the purees around the gnocchi and drizzle with the oil and truffle that remained in the pan
    from the vegetables.
  7. Garnish with a few deep fried artichokes, chervil sprigs, summer truffles slices and extra virgin
    olive oil.
  • 1 Portion


3 sheets of gnocchi
8-9 slices of ceps
3 baby carrots
One tablespoon of small blanched broccoli florets
4-5 quarters of onion grelot
Chopped summer truffle
Summer truffle slices