Gnocchi "Piemontaise"
- Main Ingredient: Potatoes
- Course: Tarts and pies
- Yield:
Gnocchi "Piemontaise" ingredients
- 1 1⁄4 kg Potatoes
- 7 Egg yolks
- 1 seasoning (salt+pepper)
- 1⁄50 g Nutmeg, ground
- 200 g Flour, White /type 405 (common)
- 20 g Butter, cooking
Cooking Gnocchi "Piemontaise"
1. COOK POTATOES IN STEAMER PEEL AND PASS STILL HOT THROUGH FOOD MOULER ADD EGG YOLKS, FLOUR, SEASONING AND NUTMEG MIX WELL PIPE LIKE POMMES CROQUETTES CUT IN SMALL PIECES FORM OVAL BALLS GIVE SCALLOP SHAPE WITH THE BACK OF A FORK BY ROLLING IT OVER IT POACH FOR 5 MIN IN SALTWATER MELT BUTTER AND SAUTE ADJUST SEASONING.
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