Potato gnocchi with Parmesan cheese

Name: Potato gnocchi with Parmesan cheese
Prep time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g Potatoes; Saffron, 2 sachets; 600 g Coarse salt (for baking); 140 g All-purpose flour (00); 140 g Potato starch; 150 g Milk; 150 g Vegetable broth; 150 g Grated Parmesan cheese; Nutmeg, to taste; 60 g Cherry tomatoes (semi-dried); Truffle, to taste

Homemade potato gnocchi served with a creamy Parmesan fondue, topped with semi-dried tomatoes and truffle shavings. A refined take on a classic dish.

Preparation Time:

1 h

People:

Difficulty:

Medium

Course:

Cuisine Type:

Diet:

Chef:

Cristina Bowerman

Ingredients

Gnocchi dough

500 g Potatoes

Saffron, 2 sachets

600 g Coarse salt (for baking)

140 g All-purpose flour (00)

140 g Potato starch

Parmesan Fondue

150 g Milk

150 g Vegetable broth

150 g Grated Parmesan cheese

Nutmeg, to taste

garnish

60 g Cherry tomatoes (semi-dried)

Truffle, to taste

Proceedings

Spread the coarse salt on a baking tray and place the unpeeled potatoes on top.
Bake at 180°C until soft.
Once baked, peel the potatoes while still warm and mash them with a potato ricer.

In a bowl, mix the mashed potatoes with saffron, potato starch, and flour.
Knead until smooth, then let the dough rest.

Roll the dough into ropes and cut into small gnocchi pieces. If desired, shape them using a fork.

In a saucepan heat the milk and the vegetable broth. Gradually add the grated Parmesan (previously blended and sifted for extra smoothness), stirring constantly until a creamy sauce forms. Keep warm.

Lay the gnocchi on a tray and cook it.

Spoon a layer of Parmesan fondue onto each plate.
Arrange the gnocchi on top. Garnish with semi-dried cherry tomatoes and thin shavings of truffle.

Potato gnocchi with Parmesan cheese

Ingredients

Products used

Proceedings

You might also like them