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Chef N-Zem's anti-waste gnocchi
- Average
- 45 min.
- 3 min
- Cheap
Who said sprouted potatoes were fit for the garbage can? Sublimate them with this delicious recipe from Chef N-Zem: gnocchi au gratin with Parmesan cheese!
Ingredients
2
- 1 egg
- 60 grams flour
- 200 grams liquid cream
- 100 grams Parmesan cheese
Utensils
Recipe
Preheat oven to 180°C.
Place the potatoes on a carpet of coarse salt in a Pyrex pie dish® and bake for 1 hour.
Recover the potato pulp. Add a generous pinch of salt and 60 grams of flour per 300 grams of potato pulp, plus one egg or yolk.
Mix the dough thoroughly while still warm, then shape the gnocchi on a floured surface.
Cook the gnocchi in a pan of boiling salted water.
Arrange the gnocchi in the same Pyrex pie dish® with a parmesan cream mixture (liquid cream + parmesan).
Place the dish in the oven on the grill setting at 200 degrees for 6-7 minutes.
Once out of the oven, place shavings of raw or cooked mushrooms and the herbs of your choice on the dish.