Green herb gnocchi
Creation by Wouter van Laarhoven, Wynwood, Eindhoven, the Netherlands.
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Ingredients
|
1 |
l |
milk |
|
150 |
g |
butter |
|
250 |
g |
polenta |
|
150 |
g |
Parmesan cheese, grated |
|
100 |
g |
egg yolk |
|
10 |
sprigs |
thyme |
|
2 |
sprigs |
rosemary |
|
|
|
salt |
|
|
|
pepper |
Preparation method
- Bring the milk and the butter to the boil.
- Season to taste with salt and pepper.
- Carefully add the polenta and stir well.
- Fold in the Parmesan cheese and the egg yolk.
- Add the chopped rosemary and thyme.
- Turn out onto a baking sheet in a layer approximately 1cm thick.
- Steam for 20 minutes and cut into cubes or into whatever shape you prefer using a cutter.
Serving suggestions
- In combination with spun Parmesan cheese or a traditional Bolognese sauce, for example.
- As part of an amuse-bouche, e.g. with smoked mackerel and an artichoke cream.