This recipe for gnocchi with Parmigiano Reggiano in what you do travel in Italy for a meal.
© Davide di Prato
For 4 people
Boil the potatoes for about twenty minutes then drain and peel them. Chop the potatoes using a potato masher directly on parchment paper and spread the mash there so that it dries faster.
Once dry, put the mash on a clean work surface and sprinkle with salt. Pass the flour through a sieve over the mash, then knead the whole until you get a light dough. Add more flour to the 100 g if necessary. Cut the dough into 8 pieces and roll them into long, thin sausages. Then, cut them into slices of approximately 2 cm to make gnocchi . Place them on a floured dish so that they do not touch each other.
Poach a dozen gnocchi at a time in slightly boiling water . From the moment the gnocchi rise to the surface of the water , cook for another 1 minute. Drain the gnocchi by placing them on kitchen paper and keep them warm.
While the gnocchi are cooking , make the Parmesan cream . Place the whipped cream and Parmesan in a small saucepan. Bring to a boil then reduce the temperature little by little until the cream thickens so as to cover the back of a spoon. Season to taste.
Serve by dividing the gnocchi into 4 portions in already hot dishes then cover each of them with Parmesan cream . Garnish with sage and season again if necessary. A few leaves of gems are ideal for dressing any remaining Parmesan cream .
Also discover: an udon on rue Sainte-Anne .