Food as Therapy: Home cooking recipe from Chenot Palace Weggis
As we ease out of lockdown, there has never been a better time to prioritise both mental and physical health, strengthen defence mechanisms and renew energy levels. The way people cook changed significantly in 2020*, with an increase in fresh, home cooking, and for those looking to learn a new recipe and take care of themselves from the inside out, this olive and caper-stuffed recipe by Switzerland’s Chenot Palace Weggis is the perfect health-conscious option that will delight the senses without holding back on taste and flavour.
Specifically adapted from the renowned Chenot Diet menu for home cooking, this delectable, Italian-style olive and caper-stuffed gnocchi dish features handmade gnocchi filled with a burst of Mediterranean inspired flavours - a colourful trio of rich green, vibrant yellow and radiant pink sits on a delicate almond cream accented by bright pops of herby basil pesto and pumpkin.
chenotpalaceweggis.com
The latest and most advanced medical spa to open on Switzerland’s Lake Lucerne as part of the Chenot group, Chenot Palace Weggis is a full-service integrated medical retreat that epitomises holistic wellness at its pinnacle, specialising in signature detox programmes with bespoke, in-depth diagnostics and nutritional consultations. Based on the notion that food is therapy and not just fuel, the Chenot Diet is an integral component of the Chenot Method® and has been designed to work in perfect synergy with the spa’s world-class treatments. Created following significant research into the selection, processing and cooking techniques, the recipes at Chenot Palace Weggis uniquely combine the right balance of proteins, good fats and low glycaemic index carbohydrates and fresh, non-processed and organic ingredients with anti-inflammatory, antioxidant, anti-glycating and alkaline properties are used.
Benefits of the Chenot Diet recipes include
Supporting the self-healing mechanisms of the body
Cleaning the body at a cellular level
Facilitating metabolic balance
Restoring biorhythm
Harmonising hormones
Equilibrating the gut to create fresh energy and new cells to keep us biologically young
OLIVE AND CAPER-STUFFED GNOCCHI WITH BASIL PESTO, ALMOND CREAM AND SEARED PUMPKIN
chenotpalaceweggis.com
We dial up the aesthetic appeal of this classic Italian dish with a colourful trio of handmade gnocchi filled with a Mediterranean inspired burst of delectable flavours. Rich green, vibrant yellow and radiant pink sits on a delicate almond cream accented by bright pops of herby basil pesto and orange pumpkin.
A gourmet catwalk of taste guaranteed to awaken the five senses and delight like-minded dinner soirée invitees.
INGREDIENTS
FOR THE Gnocchi
250 g Potatoes, unpeeled, whole
53 g Potato Starch
15 g cooked Puréed Spinach
15 g cooked Puréed Beetroot
1 tsp Turmeric
3 strands of Saffron or ½ tsp powdered Saffron
FOR THE Stuffing
30 g Capers
30 g Sun-Dried Tomatoes
30 g of Olives
FOR THE Pesto
200 g Fresh Basil
100 g cold Water
50 g Olive Oil
50 g Cashew Nuts
½ tsp Salt
FOR THE Almond Cream
65 g peeled Almonds
180 ml cold Water
10 ml Lemon Juice
Pinch of Salt
To serve
360g potato Gnocchi
120 g Basil Pesto
60 g Almond Cream
120 g seared diced Hokkaido or other thick-skinned orange Pumpkin
DIRECTIONS
Gnocchi
1. Boil the potatoes for 30 minutes and then remove the skin and the mash.
2. Mix the mashed potatoes, the potato starch, the salt and the saffron and form a potato dough.
3. Leave to rest at room temperature.
4. Divide in 3 portions and mix one with spinach, one with turmeric and one with beetroot.
5. Roll out the dough into small rings and then form circles to create the classic gnocchi shape before adding the stuffing.
Gnocchi stuffing
1. Mix all the stuffing ingredients in a food processor for 1 minute.
2. Shape into small 8 g balls.
3. Place them in the freezer.
Pesto
1. Blend all the ingredients except the olive oil.
2. Add the oil slowly to the blended mixture, pulsing to incorporate.
3. Blanch the basil leaves for 30 seconds then cool in iced water to retain the colour.
4. Once cooled and patted dry with kitchen towel, mix with all the other pesto ingredients in a blender for maximum 2 minutes.
Almond cream
Blend all the ingredients together into a paste. If the mix results too thick, add more water until you desired consistency is achieved.
Heat gently before serving. Be careful do not overheat or the cream will have split consistency.
To serve
1. Steam the diced pumpkin, then pan sear it until golden in colour.
2. Boil the gnocchi for 3 minutes then toss with the basil pesto with the pan, turn off the heat.
3. Arrange on a plate and garnish with almond cream and broccoli florets.