Potato gnocchi with parmesan
This is a fine dish based on an Italian recipe but, like pasta, can easily be adapted to other European cuisines. It is easy to make and suitable for freezing, allowing you to prepare large quantities at less busy times. Use starchy potatoes for the best results.
Makes 2600g.
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Ingredients
|
1800 |
g |
floury potatoes, mashed |
|
400 |
g |
flour |
|
4 |
|
eggs |
|
200 |
g |
parmesan cheese, grated |
|
2 |
cloves |
garlic |
|
3 |
g |
ground cumin |
|
As needed: |
|
salt and pepper |
Preparation method
- Mix the dry mashed potato with the eggs, parmesan, chopped garlic and cumin.
- Add the flour last and then season with salt and pepper.
- Fill silicone moulds (half spheres) with the mixture and freeze, or shape into long rolls and cut into equal pieces.
- Cook by steaming for 8 minutes or boil in water with a little salt.
Serving suggestions
- Serve with home-made Bolognese sauce (ragù).
- Serve with a sauce made from goat's cheese, black pepper and chives.
- Use in a composition with components of eggplant, celeriac and quail.