Recipe of Super Quick Gnocchi Piemontaise
Gnocchi Piemontaise Recipe
Hi, I am Lucia. Today, we're going to prepare gnocchi piemontaise recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I'm gonna make it a bit more unique. This will be really delicious. Not to mention, it's super satisfying.
Gnocchi Piemontaise Recipe
Gnocchi Piemontaise is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Gnocchi Piemontaise is something which I have loved my entire life. They are nice and they look wonderful.
Gnocchi Piemontaise is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes delicious. It is appreciated by millions daily. They're nice and they look fantastic. Gnocchi Piemontaise is something that I've loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have gnocchi piemontaise using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Gnocchi Piemontaise:
- Make ready 300 grams of chat potato or Kipfler.
- Prepare 80 grams of flour.
- Take 1 of egg.
- Prepare 1 of eggyolk.
- Make ready 15 grams of butter.
- Get 1 grams of nutmeg.
- Take 1 of seasoning.
Instructions to make Gnocchi Piemontaise:
- Bake the potatoes in their jackets or steam. Peel and mash and mix whilst hot with the remaining ingredients..
- Pipe or roll into a sausage shape. Cut into 3cm pieces and slightly flatten with a fork..
- Poach gently for 3-5 minutes and drain in a colander. Serve immediately or chill in iced water and reheat for service..
- Serve with tomato paste or pesto..
So that's going to wrap it up with this special dish gnocchi piemontaise recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
