Such a classic and well worth do to yourself. Students actually made the gnocchi at one of my cooking class, they were definitely the star of the afternoon and if they could have eaten the plate they would have too!
Let's get cooking!
For 4 people
- Prep Time : 2h 00 min
- Cook Time : 1h 20 min
Cook the potatoes in the oven on a bed of sea salt.
For the green coulis now,
In a wide pan pour in the fresh cream and add the crush garlic, the nutmeg and season to taste, when the cream start to bubble add the spinach cover and let cook for 1mn. Blend your mix and reserve.
Once the potatoes cooked peel them and mash them very finely then add the beaten egg with a pinch of salt and the flour. Mix in well making sure that the flour is mixing in perfectly.
On a floured surface form 4 strips of 2 by 2 cm. Cut the first strip in making little bowl keeping them under a clean towel.
Take each bowl and press them on a fork slightly to make the gnocchi shape.
Cook the gnocchi in a big pot of salted water, taking them out as soon as they surface back on top.
Once all the gnocchi are cooked, in a large fry pan pour in half of the stock with the fresh cream and butter let it reduce for 5 minutes , add has may gnocchi as your pan can take and let the gnocchi take some colours for another 5 minutes place the gnocchi in a serving plate in the oven to keep warm, repeat the operation.
Take the serving plate out of the oven sprinkle with the parmesan generously, and spoon the green and red coulis in between the gnocchi.