Name: Potato Gnocchi and Gnocchi Tartare
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: Salt and pepper; 25 g (1 oz) butter or 2 teaspoons olive oil; 100–175 g (4–6 oz) plain flour; 2 tablespoons chopped capers; 1.2 kg (2½ lb) large potatoes; Grated nutmeg; 1 tablespoon chopped fresh tarragon; Grated Parmesan; A knob of butter; 1 tablespoon chopped fresh parsley; 1 egg; 1 egg yolk; 2 heaped tablespoons finely chopped shallots or onions; 2 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

The word gnocchi means ‘small dumpling’. There are several varieties of gnocchi: gnocchi parisienne, which is choux-paste-based; gnocchi romaine, which is semolina-based; gnocchi piedmontaise, which is potato-based.

This recipe for piedmontaise gnocchi. Gnocchi are very easy to make and lend themselves to any course and any meal, whether accompanying a main course or as a complete vegetarian dish on its own. The potato variety goes very well with a good tomato sauce and lots of Parm

Ingredients

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Ingredients

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