Gnocchi Piédmontaise recipe
information
1. If the mixture begins to break up, add a little more flour.
2. A little Tomato Sauce may be poured around the gnocchi to complete the dish.
ingredients
600 g puree of boiled potatoes made very dry
5 egg yolks
150 g strong flour
salt, pepper and nutmeg
120 g potato flour or cornflour (for moulding)
75 g butter
75 g grated Parmesan cheese
5 egg yolks
150 g strong flour
salt, pepper and nutmeg
120 g potato flour or cornflour (for moulding)
75 g butter
75 g grated Parmesan cheese
method
1. Place the freshly mashed potato in a saucepan on the stove.
2. Add the egg yolks, flour and seasoning and mix thoroughly with a wooden spatule.
3. Divide the mixture into 100 small pieces.
4. Roll them into small balls or walnut-shaped pieces, place on a sieve, press lightly with a fork and roll against the wires of the sieve so as to make slight indentations.
5. Poach in a shallow pan of simmering salted water, then drain using a spider and place into a buttered earthenware dish.
6. Sprinkle with the grated Parmesan cheese and melted butter and gratinate under a salamander grill.
2. Add the egg yolks, flour and seasoning and mix thoroughly with a wooden spatule.
3. Divide the mixture into 100 small pieces.
4. Roll them into small balls or walnut-shaped pieces, place on a sieve, press lightly with a fork and roll against the wires of the sieve so as to make slight indentations.
5. Poach in a shallow pan of simmering salted water, then drain using a spider and place into a buttered earthenware dish.
6. Sprinkle with the grated Parmesan cheese and melted butter and gratinate under a salamander grill.
serving amount
serves 10
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more information
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