Project C Project C
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Gnocchi with truffle, champagne emulsion and leeks braised in champagne

For 4 servings | Preparation: 1 hour - Cooking time: 20 minutes


Additional kitchen equipment


For the gnocchi
500g potatoes
2 egg yolks 
50g flour
1.5kg coarse sea salt
30g butter
salt & pepper
fleur de sel

For the sauce
2dl champagne
80g shallots
100g butter

For the braised leeks
2 leeks
1dl champagne
60g butter
salt & pepper

For the garnish
1 truffle, very thinly sliced
some chervil

Additional kitchen equipment

fine sieve
baking parchment
slotted spoon


Preheat the oven at 200C. Scatter the unpeeled potatoes on an oven tray with a thick layer of coarse sea salt, which prevents the potatoes from burning. Depending on their size, the potatoes will take about 45 minutes before they are done. Once they are done, cut them lenghtways and scoop out the cooked potato flesh. 


Rub the potato flesh through a fine sieve. Leave the resulting fine purée to cool and then season with salt. Add the egg yolks and the flour to the cold purée and season again with some salt. 


Roll out the potato dough into long ropes, not too thick. Cut the ropes into smaller pieces. In order to get the unique striped gnocchi look, press the pieces of dough one by one on the tines of a fork and roll the dough off as you press gently. Put the gnocchi on a lined tray and – very important! – put in the freezer to deep-freeze. 


Continue on with the sauce. Peel the shallots, chop coarsely, add to a saucepan together with the champagne and leave to cook until reduced by half. 


Take the champagne reduction off the heat but leave the shallots in there to infuse for another 20 to 30 minutes. Put through a strainer, heat the liquid, whisk or mix in the butter and season with a pinch of salt.


Bring a large pot of salted water to the boil and put in the deep-frozen gnocchi. When the gnocchi start to float to the top of the water, spoon them out with as little excess water as possible. You best use a slotted spoon for this. Transfer the gnocchi to a pan with foaming butter and let them roll in the butter while frying.


Trim the leeks and cut into rings. Leave to soak in some lukewarm water to encourage any soil or dirt to come out from between the layers of leek. Leave to drain in a colander. Once drained, put the leek rings in a saucepan with the butter and the champagne. Season with salt and pepper and leave to braise with the lid on. When the leeks are cooked, leave to drain well on a sieve.


Put a spoonful of gnocchi and leeks on every plate and finish by garnishing with the very thinly sliced truffle, some chervil and a spoon of the champagne sauce.