Gnocchis

Name: Gnocchis (Potato Gnocchi)
Yield: For 6 people
Cuisine: France
Ingredients: ¼ cup butter; freshly grated Parmesan or Swiss cheese; 2 teaspoons salt (or more); freshly ground white pepper; 3 tablespoons olive oil; 5 medium-sized potatoes (about 2 pounds), as mealy as possible; ½ to 1 teaspoon freshly grated nutmeg; 3 tablespoons finely minced chives, mint, or basil; 1 tablespoon peanut oil; 1½ cups flour; 2 egg yolks; one of these sauces: Pistou; Sauce aux Noix; Coulis; juices from a roast de-glazed with white wine

Potato Gnocchi

Preparation info

For
6
people

Difficulty
Medium

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a favorite with children, and is also a succulent, delicate accompaniment to any meat or fish dish which most adults will love. It can be very elegant as a first course served in individual dishes and sprinkled with freshly grated cheese.

Ingredients

5 medium-sized potatoes (about 2 pounds), as mealy as possible
2 egg yolks
<

Europe
France
Dinner
Vegetarian
Mediterranean

Method

Scrub the potatoes and cook them in boiling salted water until they are tender. Protect your hands by using a kitchen towel or an oven mitt and peel them while they are still hot. Immediately put them through a Mouli food mill (do not use a blender because it would turn them into a sticky paste).

Slowly beat in the egg yolks, butter, nutmeg, salt, and pepper. Add the flour gradually, be