Anne Willan

Gnocchi de Pommes de Terre

Potato Gnocchi

Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Though always associated with Italy, in fact, the name ‘gnocchi’ comes from the Provencal ‘inhocs’. Topped with cheese and melted butter, potato gnocchi can be a first course, or they can be left plain to accompany ‘boeuf en daube’.

Ingredients

3 Tbsp grated parmesan cheese

Method

Set the oven at very hot (220°C/425°F). Bake the potatoes in the heated oven for 1 hour or until very tender. Lower the oven temperature to hot (200°C/400°F).

Halve the potatoes and immediately scoop out the pulp so that the steam evaporates. Purée the pulp with a food mill or potato masher and, while it is still very hot, beat in the butter and the egg with a wooden spoon until very sm