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Gnocchi Piemontaise

The other great thing about this gnocchi parisienne recipe is that all the components the gnocchi mushrooms and mornay can be prepared well ahead of time and assembled at the last minute.
Gnocchi piemontaise. πλάθουμε κυλίνδρους διαμέτρου 2 εκ. 1 bake the potatoes in their jackets. Poach gently for 3 5 minutes and drain in a colander.
How to prepare the recipe. Peel and mash and mix whilst hot with the remaining ingredients. Makes 10 servings.
5 mould into balls the size of a walnut. 1 oz 28 g chopped parsley. Squeeze over a little lemon juice add a handful of chopped parsley and stir to coat the gnocchi in the sauce.
Bake the potatoes in their jackets or steam. Drain skin and mash with a potatoe masher. Put the mashed potatoes onto a work surface salt and mix with the flour.
4 season with salt and pepper. 3 mix in the butter flour and egg whilst hot. 3 oz 85 g butter.
2 remove from their skins and mash until smooth. 3 oz 85 g grated parmesan. και κόβουμε τα gnocchi σε φέτες πάχους 4 εκ.
Source : pinterest.com