Miso gnocchi with spinach and spring onion hollandaise

300 g mealy potatoes

unpeeled

150 g white flour

150 g potato starch

50 g crème fraîche

40 g miso paste

2 egg yolks

1 tbsp olive oil

1 tbsp butter

Some salt

2 tbsp olive oil

2 spring onions

in rings

500 g leaf spinach

4 sprigs of tarragon

leaves plucked and coarsely chopped

Some salt

Some pepper

1 tbsp olive oil

2 spring onions

white part cut into rings, green part into strips

1 handful of leaf spinach

Salted water

for blanching

125 g butter

melted, slightly cooled

3 tbsp crème fraîche

20 g miso paste

1 lime

grated zest and 1 tbsp juice

1 egg

2 egg yolks

1 pinch of salt

1 pinch of coriander seeds

finely ground

2 sprigs of tarragon

leaves plucked

1 handful of small spinach leaves

1 tbsp sesame seeds

roasted

1 tbsp herb oil (e.g. tarragon oil)

Put the potatoes in a saucepan, pour in enough water to just cover them, bring to the boil and cook for about 20 minutes until soft. Drain, allow the potatoes to stand for a few moments, pass them while still hot through a potato ricer or sieve into a bowl and allow to cool a little. Add the flour and all the ingredients up to and including the olive oil, quickly work into a smooth dough (do not overknead!), cover and leave to rest for about 30 minutes. Preheat the cooking space to 100 °C using the steam mode. Shape the dough into walnut-size balls and place on an oiled perforated stainless steel tray. Put the tray into the preheated cooking space and cook for about 13 minutes. Take out, melt the butter in a frying pan, toss the gnocchi in it, season with salt.

Heat the oil in a pan. Sauté the spring onion, add the spinach and let it wilt, add the tarragon, season with salt and pepper.

Heat the oil in a pan. Gently cook the white part of the spring onions for about 3 minutes, then put into a tall vessel. Blanch the green part of the spring onions along with the spinach in boiling salted water for about 30 seconds, drain. Plunge straight into ice-cold water, drain, dry on kitchen paper and add to the gently cooked spring onions. Add the butter and the rest of the ingredients, finely purée with a hand blender, then strain through a fine sieve. Pour the mixture into a whipping siphon, charge with a gas cartridge according to the instructions, shake well. The siphon can be kept warm in a bain-marie until ready to serve.

Place the spinach on a pre-warmed plate and arrange the gnocchi on top. Garnish the gnocchi with the tarragon and spinach leaves and sesame seeds. Drizzle over a few drops of herb oil. Top with the spring onion hollandaise.

(Pre-)heat cooking space to 100 °C with Steaming

Preheating finished. Put the food in.

Steaming 100 °C for 13 Mins