Gastronomixs

Green herb gnocchi

Creation by Wouter van Laarhoven, Wynwood, Eindhoven, the Netherlands.

Green herb gnocchi

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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.

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