Serves: 4 | 1h-20min
- 1 kg of large, yellow potatoes (Bintje, agria, samba, etc.)
- 25g butter
- 1 whole egg
- 1 egg yolk
- 70 g of Meaux® Pommery® mustard
- 90g T55 flour
Wash the potatoes then place them unpeeled on a bed of moist coarse salt in the oven at 190°C for one hour. Prick and prolong the cooking if necessary. Let them cool for a few minutes.
Take out the skin and cut the potatoes in half. Pass the potatoes through a vegetable mill and place in a saucepan over medium-low heat with the Mustard.
Mix the ingredients using a spatula. When there is no liquid left add the butter. Mix then place of in a mixing bowl.
In a mixing bowl, add the mixture, the beaten eggs, then the flour. Mix gently, and adjust the seasoning.
Place the mixture onto a work surface and make a long sausage ¾ of and inch in diameter. Cut every inch with a knife.
Make a ball while rolling between your hands, then mark the gnocchi by passing them onto the back of a fork.
Boil water seasoned with coarse salt. Cook the gnocchi in it. When they rise to the surface, drain them.
You can enjoy them with a knob of butter, crisp them in a pan, or fry them in the fryer. Voila! Buon appetito!
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