In this recipe, rustic meets refined. The comforting sweetness of homemade gnocchi is accompanied by a clear, aromatic consommé made from potato skins. A sensitive, sustainable approach to cooking, where each element is sublimated to reveal its full richness. An ode to the raw product, worked with precision and respect.

Ingredients
For the Gnocchi:
– 1 kg potato flesh
– 200 g flour
– 1 egg
– 13 g salt
For the potato consommé:
– 200 g potato skins
– 50 g carrots
– 50 g onions
– 1 clove garlic
– 1 L water
– juniper berries
– pepper
– cloves
Recipe steps
For the Gnocchi:
1. wash and dry the potatoes and place them in a dish on a bed of coarse salt. Bake for 1h30 at 180°C.
2. Cut the potatoes in half, then strain the flesh through a fine sieve.
3. Add the flour, salt and eggs, then work the dough with well-floured hands. Don’t work for too long, as this will give the dough more body.
4. Roll the dough into small balls between your hands.
5. For final cooking, place in a deep fryer or pan of oil at 180°C for 1 minute 30 seconds. Here, we’ve decided to dress them with spinach from Bouchet Frère market gardeners in Fléchy.
For the Consommé of potato skins:
1. Dry and color the skins at 180°C in the oven for 25-30 minutes.
2. Finely chop the carrots, garlic and onions and cook for 7-8 minutes in a saucepan without fat.
3. Add the potato skins, then fill with water to 5cm above your filling and cook without boiling for 3 hours.
4. Halfway through cooking, add juniper berries, peppercorns and cloves.
5. Once well infused, strain the stock through a damp cloth to obtain a clear broth.
Enjoy!

“This dish can be adapted to all seasons, depending on your tastes and desires. The important thing is to do things from the heart and please those you love.”