PARISIAN GNOCCHI
Feeds 4
Ingredients
1 cup water
1teaspoon fleur de sel
½ teaspoon grated nutmeg
¼ cup unsalted butter, divided
1 cup all-purpose flour
3large eggs
¼ cup freshly grated parmesan cheese
1 tablespoon extra virgin olive oil
black pepper to taste
For serving
freshly grated parmesan cheese
freshly grated nutmeg
Directions
In a small saucepan, combine water, salt, and ¼ teaspoon nutmeg with 2 tablespoons of butter. Bring to boil over high heat. Add flour all at once and beat dough with a wooden spoon until it is thick and pulls away from sides of pan. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to medium bowl. Cool 5 minutes.
Bring a large pot of salted water to boil over high heat.
Beat one egg into dough with a wooden spoon until incorporated. Add remaining eggs one at a time until blended. Dough should be smooth and shiny. Beat in ¼ cup cheese. With a spatula, transfer dough to a pastry bag. Cut tip off bag to create an opening ½-inch long.
Reduce boiling water to a gentle simmer. Hold pastry bag over water with one hand and squeeze out dough, using a small, sharp knife to cut it into 1 ½-inch lengths; let drop into water. Simmer gnocchi 3 minutes. With a slotted spoon, transfer to paper towels and pat dry.
Heat 1 tablespoon of olive oil in pan. Sear gnocchi until lightly browned on both sides, 1 to 2 minutes. Remove from pan and toss with 2 tablespoons of melted butter and black pepper to taste. Serve in warmed shallow bowls. Garnish with freshly grated parmesan cheese and nutmeg.
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