Jerusalem artichoke gnocchi with clams sauce and pumpkin seed powder

Chef: Cassanelli
Difficulty: Average
Time:
Type of Cooking:Baked
Doses for: 4 people

Ingredients 

For the gnocchi:

• 300 g of Jerusalem artichoke
• 200 g of potatoes
• 120 g of potato starch
• 20 g of egg yolk
• Salt
• Pepper
• Lemon zest

For the clams sauce:

• 500 g of clams
• 1 clove of garlic
• 1 sprig of parsley
• 1 slice of ginger
• Extra virgin olive oil
• Lemon zest

For the pepper foam:

• 225 g of chickpea water
• 5 g of anchovy sauce
• 1 g of black pepper
• Lemon peel
• 200 g pumpkin seeds
• 10 g of salicornia

Preparation

1. For the gnocchi: cook the potatoes and Jerusalem artichokes in coarse salt for about 2 hours.
2. Once peeled, pass them to the vegetable pass and, keeping the mixture warm, mix it with the starch, the yolk and season it with salt, pepper and grated lemon peel.
3. With the help of the starch, form long cylinders and cut them regularly 2 cm long. For the clams: let them purge for two hours in salted water, then brown the ginger, garlic and parsley in the EVO oil.
4. Pour the clams and cover so that they open with their own steam. Shell them and filter the cooking water.
5. For the pumpkin seed powder: toast them in the oven at 160 ° C for 6 minutes and once cooled, blend them to make them powder.
6. For the pepper foam: whip all the ingredients until the mixture is frothy. Blanch the salicornia.
7. To complete the dish: cook the gnocchi in boiling water, once they rise to the surface, drain them in the saucepan where the water from the clams had previously been reduced.
8. Stir in EVO oil and lemon peel and finish with clams.
9. Composition: arrange the gnocchi on the plate and sprinkle them with pumpkin seed powder, add the salicornia and the pepper foam.