pasta recipe:
gnocchi piemontaise
ingredients mashed potato (cooked in their skins) 300 gm flour 100 gm egg 1 pc egg yolk 1 pc butter 25 gm tomato sauce 250 ml salt & pepper sq nutmeg sq production Mix the potato with the flour, egg, butter and season while hot Shape into balls the size of walnuts Dust with flour and flatten with a fork Poach in gently simmering salted water for approx. 5 minutes Drain carefully Dress in a buttered earthenware dish ¾ cover with tomato sauce Sprinkle with the parmesan and gratinée chef notes: Gnocchi is an Italian word that means small little dumplings and there are three main classical types: Parisienne: made with a choux paste Romaine: made with semolina Piemontaise: made with potato pulp
ingredients
mashed potato (cooked in their skins) 300 gm flour 100 gm egg 1 pc egg yolk 1 pc butter 25 gm tomato sauce 250 ml salt & pepper sq nutmeg sq
mashed potato (cooked in their skins)
300
gm
flour
100
production
chef notes:
Gnocchi is an Italian word that means small little dumplings and there are three main classical types: Parisienne: made with a choux paste Romaine: made with semolina Piemontaise: made with potato pulp
Gnocchi is an Italian word that means small little dumplings and there are three main classical types:
Parisienne: made with a choux paste Romaine: made with semolina Piemontaise: made with potato pulp
Parisienne: made with a choux paste
Romaine: made with semolina
Piemontaise: made with potato pulp
email chef@tallyrand.info
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