1. Peel the potatoes and carrots, chop and steam for 15 minutes, then blend until smooth.
  2. Add a quarter of Saint-Félicien to the purée, season and mix again.
  3. Add the flour a little at a time and work the dough until it no longer sticks (add extra flour if needed).
  4. Using well floured hands, form the mixture into little balls and finish each by pressing the edge of a fork onto each side. These little notches will enable them to absorb the sauce for a better flavour.
  5. Cook the romanesco in salted boiling water for five minutes. Remove the stalk when cooled.
  6. In a hot frying pan brown the gnocchi for 10 minutes with the butter, olive oil and the rosemary, leaves removed to heat and brown on all sides,
  7. Crumble the remaining Saint-Félicien and add the cream to a sauce pan and heat on a low heat for about five minutes. Season well.
  8. Place the gnocchi onto four plates, put the romanesco florets in between the gnocchi and pour over the cheese and cream sauce.

 

Tip

You can replace the Saint-Félicien with Saint-Marcelin for a stronger cheese flavour.

 

Styling and recipe : Anne Kerouedan / Cniel
Photo : Anne Kerouedan / Cniel