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Prepare the Potato and Gnocchi

  • Potatoes 2.2 lbs
  • Goat cheese 5 Tbsp
  • Egg yolks 1 each
  • Egg 1 each
  • Flour 2.25 cups
  • Maille® Old Style Mustard 4 Tbsp

Finish the Dish

  • Olive oil, as needed
  • Salt, to taste
  • Mustard leaves 1.5 cups
  • Eggs, poached 4 each
  • Extra goat cheese for garnish
  • Kale sprouts 1.5 cups
  • Arugula 1.5 cups
  • Roasted hazelnuts, crushed 1 oz
  • Honey, to taste
  1. Prepare the Potato and Gnocchi

    • Boil the potatoes until soft. Strain, puree, then set aside to cool slightly.
    • Grate the goat cheese, measure the rest of the ingredients and mix everything with the warm potato puree until a smooth dough appears.
    • Boil some water, and also set a bowl of icy water.
    • Roll the dough out in 0.4 inches thick cylinders, cut in 3/4 inch pieces and slide it along a gnocchi plank in boiling water (shape them with a fork). Cook the gnocchi until they start to float. Scoop them out and cool them down in ice water. Do this in small batches until you have used all the dough. Strain the gnocchi and put them on a large baking tray with olive oil.
  2. Finish the Dish

    • Place a non-stick pan on a medium heat, adding a good splash of olive oil. Fry the gnocchi until golden brown. When ready, place them on a paper towel to soak up any excess fat. Return the gnocchi to the pan. Add Maille® Old Style Mustard, some oil, and fry until crispy. Season with salt and place on a fresh paper towel. Stir fry the mustard leaves with some olive oil, season well.
    • Reheat the poached eggs in warm water.
    • Serve the mixed mustard leaves, kale sprouts, arugula, goat cheese, with roasted mustard seeds and optional hazelnuts on top. (If you like it sweet, you can also add some honey on top).
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