Gnocchis : the new fad of foodies…
Preparation 20 min
Cooking 5 min
For 4 persons
Peel and cut the butternut in small pieces. Set aside.
Do the same thing with the potatoes. Cook the pieces in 2 different pots filled with water during about 25 mn until they are totally in purée form. Mash well with a fork.
Place each mashed purée in a different bowl. For each one, Add the egg yolk, salt, pepper and nutmeg. Finally add 200g of sifted flour then 120 g of grated sbrinz, work on the mixture until the dough is homogenous. If it’s sticky add a little bit of flour …
Take a fork and mark each ball with the back of the fork. Bring to boil a large pot of salty water. Dip the gnocchis and allow to cook until they float back up to the surface. Drain and serve with a light dash of squash seed oil or a nice piece of sage butter.
Tip : add extra slivers of Sbrinz AOP for real gourmets.
Also discover the italian mammas' crispy rice balls and the recipe for chitarra spaghetti by Roberta.