For the gnocchi:
- 600 g potatoes, ideally floury
- 220 g flour
- 30 g ground hazelnuts
- 1 tsp nutmeg
- 1 egg
- Salt, pepper
For the sauce:
- 10 cl single cream
- 1 tsp mild mustard
- 1 tsp Guénard French hazelnut oil
- 30 g hazelnuts
- A knob of butter
Bring salted water to the boil, add the potatoes with the skin on, and leave to cook for 30 to 35 minutes.
Once the potatoes are cooked, drain and peel while they are still hot.
Cut into pieces then mash with a ricer or a fork.
Put the mashed potato in a mixing bowl and leave to cool.
Once the mash has cooled down, add the egg, salt, pepper, nutmeg and hazelnut powder then mix. Next, gradually add the flour, continuing to mix as you do so, until the mixture is smooth and slightly sticky.
Immediately flour your work surface then make the gnocchi, so that the dough does not completely stick together.
To do so, separate the dough into five or six pieces and roll each into a sausage shape around a centimeter in diameter, then cut the gnocchi off one at a time.
Flour your hands, pick up these small pieces and shape into balls.
Take a fork and hold it with the curve facing up.
Using your index finger, roll the ball of dough across the curved part of the fork from top to bottom in order to create the gnocchi shape. Repeat for each small piece of dough.
Crush the hazelnuts on a chopping board using a knife or hammer. Toast in a frying pan over a high heat for five minutes. Set aside.
Pour the cream into a saucepan, then add a teaspoon of mild mustard and a teaspoon of Guénard French hazelnut oil. Mix and warm over a low heat for around five minutes until the sauce is hot.
While you wait, bring a saucepan of salted water to the boil.
Once the water is boiling, carefully place the gnocchi in it using a ladle.
When the gnocchi are cooked, they will rise to the surface – use the ladle to remove them from the saucepan and drain them in a sieve.
Melt the knob of butter in a frying pan and add the drained gnocchi.
Brown over a medium heat for five minutes.
Serve fresh with a drizzle of Guénard French hazelnut oil, nutmeg and toasted hazelnuts.