Gnocchi de Pommes de Terre

Name: Gnocchi de Pommes de Terre
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Serves 6 as a first course
Cuisine: French
Ingredients: freshly grated parmesan cheese, to serve; 75–100 g (3–3½ oz) plain flour; 1 egg, beaten; a little fresh nutmeg; 50 g (2 oz) parmesan cheese, grated; 1 tablespoon sunflower oil; 1 small celery stick, chopped finely; a pinch of sugar; 3 tablespoons olive oil; 2 shallots, chopped finely; 500 g (1 lb) large baking potatoes; 25 g (1 oz) butter; salt and pepper; 1.05 kg (2¼ lb) good-flavoured tomatoes, quartered

Potato gnocchi

Preparation info

Serves
6
as a first course

Difficulty
Medium
Ready in
1 hr 40

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

Because Italy is a neighbour of Provence, it is not surprising that many Italian dishes have slipped across the border and have become part of Provençal cuisine. The name ‘gnocchi’ comes from the Provençal word ‘inhocs’ so this may in fact be a case of Italy adapting itself most successfully to a French invention.

Ingredients

For the sauce

1.05 kg (2¼ lb) good-flavoured tomatoes, quartered
3 tablespoons

Europe
France
Starter
Mediterranean
Vegetarian

Method

To make the gnocchi, preheat the oven to Gas Mark 6/200°C/400°F and bake the potatoes for 1 hour, or until very tender.

Meanwhile, to m