Nice style gnocchis
From the one star french chef Patrick Asfaux
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A 'warm'(hearty) recipe all 'young and old' will enjoy
6 servings :
- 2 large pounds of starchy potatoes
- half a pound of wheat flour
- 2 egg yolks
- 3 soupspoons of olive oil
- half a liter of tomatoe sauce + 50 grams (1.5 ounces)of grated Parmesan cheese
- or (according to your taste)
- half a liter of Béchamel sauce + 50 grams of grated gruyère cheese
- table salt, freshly ground black pepper, 1 fillings of nutmeg
Progression
1. Steam the potatoes until complete cooking
2. Peel them while they are still hot and mash them thinly in a large bowl
3. Add the flour, blend it with the mashed potatoes using a wooden spatula, then incorporate the yolks, season with salt and pepper (you can add some crushed and chopped garlic)
4. Lay this mixture down on a clean worktop and spread it evenly with a rolling pin 1 inch thick
5. Make 1 gallon of salted water boiling in a large pot with a teaspoon of olive oil
6. Cut the potatoe/flour mixture in small sticks, flatten them with the prongs of a fork
7. Pour the sticks (one third by one third) in boiling water and when they (the 'gnocchis')make a turn on themselves, they are cooked. Take them with a skimmer and pour them in a large bowl filled with chilled water and then drain them.
8. Switch on your oven on the grill position
9. In a large frying pan, make your sauce boiling then add the gnocchis in it and when the whole is boiling again, pour it in a nice dish that can bear the heat of the oven, scatter the dish with grated cheese (according to the sauce you have chosen)
10. Put the dish in the oven and serve it when it is well browned
What else to say that those Nice style gnocchis will charm your guests
(note of the translator : Nice is a very beautiful - 'nice' should be the appropriate word actually ! - city on the French riviera, quite close to the Italian border)
2. Peel them while they are still hot and mash them thinly in a large bowl
3. Add the flour, blend it with the mashed potatoes using a wooden spatula, then incorporate the yolks, season with salt and pepper (you can add some crushed and chopped garlic)
4. Lay this mixture down on a clean worktop and spread it evenly with a rolling pin 1 inch thick
5. Make 1 gallon of salted water boiling in a large pot with a teaspoon of olive oil
6. Cut the potatoe/flour mixture in small sticks, flatten them with the prongs of a fork
7. Pour the sticks (one third by one third) in boiling water and when they (the 'gnocchis')make a turn on themselves, they are cooked. Take them with a skimmer and pour them in a large bowl filled with chilled water and then drain them.
8. Switch on your oven on the grill position
9. In a large frying pan, make your sauce boiling then add the gnocchis in it and when the whole is boiling again, pour it in a nice dish that can bear the heat of the oven, scatter the dish with grated cheese (according to the sauce you have chosen)
10. Put the dish in the oven and serve it when it is well browned
What else to say that those Nice style gnocchis will charm your guests
(note of the translator : Nice is a very beautiful - 'nice' should be the appropriate word actually ! - city on the French riviera, quite close to the Italian border)
credits photo : © Asfaux Patrick - A.F.Touch
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