Anne-Sophie Pic shares her delicious gnocchi recipe

Want a simple and delicious recipe? Nothing beats a good plate of gnocchi. Even better, this Anne-Sophie Pic recipe will let you sublimate it!

Part of the classics of Italian gastronomy, it is made with potato paste. Its simplicity is what makes it the star of our dishes. You can eat it with a little tomato sauce or cheese or incorporate it into a bowl of vegetables… Chef Anne-Sophie Beck shared on Instagram how to make it into a delicious recipe that you can cook at home. We give you the recipe here!

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Anne-Sophie’s Bake Potato Gnocchi recipe

Ingredients
500 gm peeled potatoes
100 g flour
2 egg yolks
pinch of salt

1 kilo coarse salt for cooking
Parmesan cream
40 cl of milk
200gm grated parmesan cheese

gnocchi
Preheat the oven to 180 ° C (sixth). Spread the coarse salt on the baking tray and place the potatoes on top. Bake for 45 minutes. Remove the tray from the oven and peel the potatoes while they are still hot, then pass them through a vegetable grinder. Put the resulting pulp into a salad bowl. Add flour, egg yolk and salt. Mix to get a smooth, firm and homogeneous dough. Place it on a floured work surface. Roll the dough out on the table into a small roll with a diameter of 2 cm, then cut it with a knife to make small balls. Crush the small balls very lightly with the back of the fork
Chop them up a bit and then roll them on themselves to get the gnocchi. Set aside in a floured plate. Be careful, the gnocchi should not overlap, otherwise they will crush and stick to each other.

the bread
Heat a pot of salted water and immerse the gnocchi for 2 to 3 minutes
In barely boiling water: intense boiling breaks it. Strain them with a perforated spoon and immerse them in a bowl of cold water to activate them to stop the cooking. Sit aside.

Parmesan cream
Heat the milk in a saucepan, then add the grated Parmesan. Leave to melt, stirring slightly with a hand mixer, then strain with a fine strainer to obtain a smooth cream.

the service
When you’re ready to eat, reheat the gnocchi directly in hot (but not boiling) Parmesan cream. Mix very gently, salt a little if necessary and serve immediately.

Anne-Sophie Pics advice for changing pleasures

Chop 100 grams of cherry tomatoes and 20 black olives, then chop a tablespoon of basil. Mix these ingredients and add them to the hot cooked gnocchi. Salt a little and serve immediately.

Read also:
Discover gnocchiflette: this gourmet and comforting dish
Mistakes to avoid when cooking bacon
Our simple yet effective tip to keep up with your bechamel

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