\n<\/div>\n

\n $\"Gnocchi$ <\/a><\/div>\n

\nForget about industrial gnocchi (which can be very good!), these fresh homemade gnocchi melt in your mouth… A subtle, velvety, “round” taste! It’s like velvet! A simple little wonder to make. I’ll give you a little tip on how to prepare them in advance and also a recipe for gnocchi with a smooth garlic and parmesan cream. I looked up the plural of gnocchi (which is already a plural in Italian) and they do add an “s” in French, so gnocchis. <\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\nGnocchi recipe for 4 people:<\/div>\n

\n<\/div>\n

\n-1 kilo of floury potatoes<\/span><\/b><\/div>\n

\n-300-350g of flour<\/span><\/b><\/div>\n
\n-1 egg + 1 yolk<\/span><\/b><\/div>\n
\n-2 tablespoons of olive oil<\/span><\/b><\/div>\n
\n<\/div>\n
\n
\n<\/i><\/div>\n
\nSteam the potatoes.<\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nLet them cool, then peel them. <\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nMashed potato them to obtain a pur\u00e9e. <\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nAdd the two tablespoons of olive oil.<\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThen the egg and yolk. <\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nAdd the flour in rain. <\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nMix well. The dough is quite sticky but this is normal. The more flour you add, the firmer the dough will be, but the better it will taste after baking!<\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nFlour the work surface, take a quarter of the dough and coat it well with flour.<\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nRoll the dough into a ball of 2 centimeters in diameter. <\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nCut pieces with a knife.<\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nRoll into a ball and then roll on the gnocchi board or with a fork. <\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nTo obtain a small gnocchi.<\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nDo the same with all the dough. <\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCook in a large pot of boiling salted water. As soon as they come to the surface, take them out of the water.<\/i><\/div>\n
\n
\n Bernard’s advice:<\/span>
\n<\/b> I cook my gnocchi ahead of time in small batches and as soon as they rise to the surface, I put them in cold water to stop the cooking process and then I prepare the sauce separately into which I add them at the last minute. This can be interesting for a dinner party with guests!<\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nI give here a recipe that I made “by nose” and that turned out to be excellent and successful. No photo!<\/i><\/div>\n
\n<\/div>\n
\n–
\n the above gnocchi<\/span>
\n<\/b><\/div>\n
\n-2 spoonfuls of olive oil<\/span><\/b><\/div>\n
\n-4 cloves of garlic, finely chopped<\/span><\/b><\/div>\n
\n-250g of heavy cream<\/span><\/b><\/div>\n
\n-30g of freshly grated parmesan cheese<\/span><\/b><\/div>\n
\n-2 “maggi” cubes<\/span><\/b><\/div>\n
\n-black pepper, nutmeg<\/span><\/b><\/div>\n
\n<\/div>\n
\nPrepare the gnocchi and cook them, then plunge them into cold water and set aside.<\/i><\/div>\n
\nHeat the olive oil in a pan and add the chopped garlic. As soon as it is colored, add the cream and the “maggi” cubes. Grate the Parmesan cheese and let it thicken. Add pepper, nutmeg and as soon as the sauce is nice and delicious (!!), add the gnocchi. Cook for 3 minutes and serve immediately! <\/i><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/a><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/a><\/div>\n
<\/p>\n
\n $\"Gnocchi$ <\/a><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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