The latest and most advanced medical-spa to open on Switzerland’s Lake Lucerne as part of the Chenot group, Chenot Palace Weggis is a full-service integrated medical retreat that epitomizes holistic wellness at its pinnacle, specialising in signature detox programmes with bespoke, in-depth diagnostics and nutritional consultations.
Based on the notion that food is therapy and not just fuel, the Chenot Diet is an integral component of the Chenot Method® and has been designed to work in perfect synergy with the spa’s world-class treatments. Created following significant research into the selection, processing and cooking techniques, the recipes at Chenot Palace Weggis uniquely combine the right balance of proteins, good fats and low glycaemic index carbohydrates and fresh, non-processed and organic ingredients with anti-inflammatory, anti-oxidant, anti-glycating and alkaline properties are used.
Benefits of the Chenot Diet recipes include:
- Supporting the self-healing mechanisms of the body
- Cleaning the body at a cellular level
- Facilitating metabolic balance
- Restoring biorhythm
- Harmonising hormones
- Equilibrating the gut to create fresh energy and new cells to keep us biologically young
OLIVE AND CAPER-STUFFED GNOCCHI WITH BASIL PESTO, ALMOND CREAM AND SEARED PUMPKIN
The aesthetic appeal of this classic Italian dish is dialled up with a colourful trio of handmade gnocchi filled with a Mediterranean inspired burst of delectable flavours. Rich green, vibrant yellow and radiant pink sit on a delicate almond cream accented by bright pops of herby basil pesto and orange pumpkin. A gourmet catwalk of taste guaranteed to awaken the five senses and delight like-minded dinner soirée invitees.
For the Gnocchi
- 250g potatoes, unpeeled, whole
- 53g potato starch
- 15g cooked puréed spinach
- 15g cooked puréed beetroot
- 1 tsp turmeric
- 3 strands of saffron or ½ tsp powdered saffron
For the Stuffing
- 30g capers
- 30g sun-dried tomatoes
- 30g pitted taggiasca olives
For the Pesto
- 200g fresh basil
- 100g cold water
- 50g olive oil
- 50g cashew nuts
- ½ tsp salt
For the Almond Cream
- 65g peeled almonds
- 18ml cold water
- 10ml lemon juice
- Pinch of salt
- 360g potato gnocchi
- 120g basil pesto
- 60g almond cream
- 120g seared diced Hokkaido or other thick-skinned orange pumpkin
For the Gnocchi
- Boil the potatoes for 30 minutes then remove skin and mash.
- Mix the mashed potato, potato starch, salt and saffron to form a potato dough.
- Leave to rest at room temperature.
- Divide into 3 portions and mix one with spinach, one with turmeric and one with beetroot.
- Roll out the dough into small rings then form circles to create the classic gnocchi shape before adding the stuffing.
For the Gnocchi Stuffing
- Mix all the stuffing ingredients in a food processor for 1 minute.
- Shape into small 8g balls.
- Place in the freezer.
For the Pesto
- Blend all the ingredients except the oil.
- Add the oil slowly to the blended mixture, pulsing to incorporate.
- Blanch the basil leaves for 30 seconds then cool in iced water to retain the colour.
- Once cooled and patted dry with kitchen towel, mix with all the other pesto ingredients in a blender for maximum 2 minutes.
For the Almond cream
- Blend all the ingredients together into a paste. If it’s too thick, add more water until desired consistency is achieved.
- Heat gently before serving. Be careful do not overheat or the cream will have split consistency.
- Steam the diced pumpkin, then pan sear it until golden in colour.
- Boil the gnocchi for 3 minutes then toss with the basil pesto in the pan, turn off the heat.
- Arrange on a plate and garnish with almond cream and broccoli florets.
Recipe and images courtesy Chenot Palace Weggis.