Aimer faire plaisir à ceux qu'on aime

Gnocchi:

Ingredients

• 280 g (10 oz) Louis D’or cheese, grated and having sat at room temperature for at least one half hour
• 2 eggs
• 1 egg yolk
• 100 g (3.5 oz) all-purpose flour
• 15 g (0.5 oz) coriander, chives and parsley, chopped
• Salt and pepper
• 5 ml (1 tsp.) canola oil

Vegetables:

Ingredients

• 1 large Chioggia beet (striped inside)
• 2 carrots
• 1 leek, white portion
• 1 Spanish onion
• 5 ml (0.17 oz) canola oil
• 20 g (0.7 oz) walnuts, coarsely chopped

Seasoning:

Ingredients

• 15 g (1/2 oz) garlic
• 15 g (1/2 oz) coriander
• 15 ml (1 tbsp.) canola oil
• Salt and freshly ground pepper

Preparation

Mince the garlic and coriander, and mix with the oil to form a paste. Season with salt and pepper and set aside.

Gnocchi:

Preparation

Place 250 g (9 oz) of room-temperature cheese in the blender with the eggs and additional egg yolk. Fold in the flour. Add half of the coriander, chives and parsley, and salt and pepper. Blend well. Roll out the dough on a floured surface and cut it into small sections.

While the gnocchi are being prepared, cook the beet in a small sauce pan with salted water until it can be cut easily with a knife. Let cool.

Boil salted water in a saucepan and add the gnocchi. Boil until they float (about two minutes). Let them cool in a dish with 2 ml (1/2 tsp.) canola oil. Set aside.

Vegetables:

Preparation

Finely slice the vegetables and sauté them in a skillet with canola oil. In another skillet, brown the gnocchi and add the seasoning mixture.

Mix the gnocchi with the vegetables. Add the walnuts and the remaining coriander, chives and parsley. Season with salt and pepper. Serve in a deep bowl with the remaining 30 g (1 oz) of grated cheese.