The gnocchi can accompany all your future dishes in sauce 😉

Gnocchi is an Italian culinary specialty with complex historical and cultural origins. In the 20th century, it enjoyed a new wave of popularity in Italy, thanks to the spread of television and the media, which promoted traditional Italian dishes, including gnocchi. Today, gnocchi is a popular dish in many countries around the world.

Ingredients

• 300 g baked « Bintje » potatoes.
• 100g flour
• 30g grated Parmesan cheese
• 1 egg yolk
• Salt and pepper

How to prepare

• I start by baking my potatoes in the oven for 45 min at 200°C. If you’re not sure, stick a knife in them to check. I then peel them and leave them to cool.
• I mashed potato the potatoes using a food mill, potato masher or fork.
• I add the egg yolk, grated Parmesan and flour a little at a time.

• I mix to obtain a homogeneous dough, not too sticky.
• I spread it out on my work surface using a rolling pin.
• I cut my dough into squares about 3 cm square and make little dumplings with each pre-cut square.

• I’m going to shape my gnocchi with the back of a fork (see video: slow-motion image).

Cooking gnocchi

• Place the gnocchi one by one in boiling salted water.
• As soon as it rises, they’re almost ready, so I leave them for another minute or two, then place them on a plate on absorbent paper.
• We could stop there, but I prefer to brown them in a pan.

Tips

• These potato varieties have floury or melting flesh, ideal for making. It’s important to choose floury-fleshed potatoes to obtain a smooth, homogeneous dough: Turbo, Estima, Mona Lisa, Caesar, Idaho, Bintje.
• In the oven, potatoes dry out and lose 20% of their weight, so to obtain 300g of mashed potato, you really need around 350g of raw potato. Ideally, I use the oven for dry cooking. The oven takes about 45 min at 200°C.

Original ideas (Antho’s corner)

• There are many varieties of gnocchi, including potato, sweet potato, ricotta and more.

« For me, food is about generosity, and this should reflect on the plate as well. »

Marco Pierre White
he becomes the first British chef (and the youngest at the time) to be awarded 3 Michelin stars.

Follow my recipe for « Gnocchis » on Youtube

Here are some of the benefits: yann lefebvre

• Inexpensive.
• A perfect accompaniment to dishes in sauce.