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Instructions |
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850g potatoes
140g flour
1 yolk
Grated cheese
Boil potatoes - mash and leave to cool - add egg
yolk - cheese and flour and form a soft dough -
roll into cigar shapes and cut 1 inch pieces -
place in a dish with loads of flour and ideally
put in freezer to set properly -
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Make sauce
Funghi porcini ( i got a mixed funghi bag ) fry in
some oil and garlic - add some white wine .... I
added some pancetta here - leave to cook till all
mushroom liquid has evaporated - add a can of
passata and another can for measure of water -
season with pepper and leave to simmer for 20 mins
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Boil water in a pot - add gnocchi a few at a time
and when they float take out with a slotted spoon
- place each batch flat in a dish over some of the
sauce - once all gnocchi are cooked pour over the
sauce - add 1 cup of milk or cream or a mixture to
the sauce pot and stir to sort of wash the
remaining sauce - pour over the gnocchi - sprinkle
parnesan and grated emmenthal and bake for 30 mins
in 190deg - ideally oven - grill combined since no
particular cooking is required
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Originally Submitted
10/6/2013
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