Madeleine Kamman

Potato Gnocchi

Raviules de Pommes de Terre

Preparation info
  • Yield

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

Make absolutely certain that you use either eggs or flour, but not both, or the raviules will not be solid enough to poach. Use California new potatoes.

Ingredients

  • 6 large California new potatoes, baked and hot
  • 1 egg or
  • ⅓-½ cup all-purpose flour

Method

Rice the potatoes, and, while they are still hot, add the beaten egg or the flour, 1 garlic clove, salt and pepper. Knead into a smooth and elastic dough. Shape into little quenelles 1½ by ½ inch and poach in simmering salted water.

Cook no less than 4 tablespoons of butter to the noisette stage in a skillet, roll the raviules in it, and just before serving, add the remaining gar