Gnocchi with green asparagus, roasted leek and morel cream sauce

GNOCCHI

1. Wash the potatoes thoroughly, place them on the non-perforated steamer tray and cook in the X BO (150°C/-40% humidity) for 40–45 minutes until soft (core temperature sensor 92°C).

2. Halve the potatoes and pass them through a potato press together with the skin. Gradually mix in the egg yolk and the flour until the dough becomes smooth.

3. Divide the dough into four portions, carefully shape each portion into a roll with a diameter of approx 1 cm, then cut 1.5 cm slices from the rolls. Line the perforated steamer tray with the silicone baking mat, place the gnocchi on top and steam in the X BO (95°C/100% humidity) for around 10 minutes.

ROASTED LEEK

4. Wash the leek, remove the green part and only use the white part. Place the leek white on the oven rack and roast it in the X BO (190°C/0% humidity) for around 25 minutes until it turns black. Remove the black outer layer and cut the inside into 1 cm rings. Melt the butter in a pan over a low heat, brush the leek pieces with the melted butter and season with salt.

PEAS

5. Shell the fresh peas. Put the peas on the perforated steamer tray and steam in the X BO (100°C/100% humidity) for around 4 minutes until soft. Remove from the oven, rinse with cold water and remove the thin skin. Season the peas lightly with salt.

ASPARAGUS

6. Wash the asparagus and cut off the woody ends, if necessary peel the lower third of the stalks. Put the asparagus on the perforated steamer tray, season lightly with salt and steam in the X BO (85°C/100% humidity) for around 10 minutes until soft.

MORELS

7. Wash the morels thoroughly until all of the sand is removed. Chop off the stems and cut the caps in half, depending on the size. Trim the button mushrooms, rub them with a cloth if necessary, and slice them. Peel and finely chop the onion.

8. Heat the butter in a pan, add the onions and sauté them over a medium heat. Add the button mushrooms and morel stalks, fry them briefly then pour in the white wine and Madeira and leave to reduce slightly. Top up with cream and milk, then reduce the sauce by a quarter over a medium heat without covering. Next, briefly blend the sauce and strain it through a sieve. Season with salt and lemon juice.

FINISHING TOUCHES

9. Peel and finely dice the shallots. In a frying pan, heat up 1 tbsp butter, add the shallots and morel caps and fry over a medium heat. Cut the asparagus into bite-size pieces, add them to the pan and fry them briefly, then add the peas and heat them up. Finally, pour in around 20 g of the morel cream, season with salt and pepper and divide between four deep plates.

10. Brown the remaining butter in a frying pan. Briefly toss the gnocchi and roasted leek in the butter, then add them to the asparagus and mushroom ragout. Froth up the model cream using a hand blender and drizzle it onto the ragout. Garnish with fresh herbs as desired and serve with the rest of the morel cream.