Gnocchi with lovage, butter sauce with fermented cabbage, spicy cheese cream and licorice-infused cabbage

Welcome to a truly sophisticated pasta dish! Fluffy and crispy green gnocchi, paired with a delicious butter sauce that we spice up with fermented cabbage juice. Supported by a spicy cheese cream that complements the dish with its round flavours and topped with a cabbage crisp with licorice touch. A winning dish every time – the recipe is enough for 10 guests as an appetizer or second course.

Lovage Gnocchi

• 525 g Almond potatoes
• 50 g of Lovage
• 50 g Spinach
• 80 g Egg yolk
• 150 g Wheat flour
• 75 g Potato flour
• 5 g Salt

Boil the potatoes and pass through a sieve. Blanch the lovage and spinach for 10 seconds and cool in an ice bath. Squeeze out the water and mix with the egg yolk to a smooth cream. Mix the potatoes with the herb cream and the dry ingredients to make a smooth gnocchi batter.
Roll the batter into ribbons, cut 2 cm pieces and roll on a garganelli board (if you don’t have one, you can roll the pieces with a fork to get a stripey pattern on your gnocchi). Cook the gnocchi in lightly salted water until they float. Fry them in herb butter until browned before serving.

Fermented cabbage sauce

• 30 g banana shallots
• 1 Garlic
• 4 g Thyme
• 150 g White wine
• 50 g Double cream
• 50 g Butter
• 90 g Fermented cabbage juice
• 4 g Lecitin

Chop the garlic and shallots. Sweat the onion and garlic in a frying pan with the thyme for about 5 minutes. Add the wine, bring to the boil and let the liquid reduce by half. Add the cream, fermented cabbage juice and butter and bring to the boil. Strain the sauce into a fresh saucepan. Just before serving, add the lecithin and mix with a hand blender.

Licorice syrup

• 800 g Water
• 200 g Sugar
• 50 g Licorice root
• 10 Savoy cabbage leaves

Cut the stem off the savoy cabbage leaves. Bring the licorice stock to the boil and cook the savoy cabbage for about 1 minute. Lift the leaves and place them on a tray with a silicone mat. Dry the cabbage in the oven at 100°C for about 30 minutes, or until completely dry and crispy.

Lovage oil

• 100 g Rapeseed oil
• 30 g Lovage
• 15 g Spinach

Blend all the ingredients in a blender for 2 minutes. Pour the oil through a sieve lined with paper towels and let stand.

Herb butter

• 100 g Butter
• 10 g Thyme
• 10 g Rosemary
• 10 g Salvia

Simmer the butter with the herbs for about 30 minutes. Strain the butter into a bowl and leave at room temperature.

Cheese cream

• 100 g Gammelknas cheese (Arla)
• 50 g Egg yolk
• 50 g Milk
• 50 g Double cream
• 2 g Dill
• 1 g Fennel

Mix all the ingredients in a Thermomix bowl and blend at 85°C for 15 minutes. Cool down the cheese cream. When firm and cold, put the cream in a piping bag.

Garnish

• Wood sorrel
• Lovage