gnocchi, carré de biche aux pomme de terre croustillant

Sorry this is not a recipe, it was a spare of the moment creation and no quantities were written down (or measured in fact).

Inspired from our recent trip to Torino I decide to have a quick go at some gnocchi; I have made gnocchi lots but never traditional gnocchi I usually make it with ricotta or pumkin instead of potato. This was extremely easy to make; bake potatoes mash them and cool, add some beaten egg, salt&pepper and some good flour and that’s it!

The sauce was a cream tomato and cheese sauce with broccoli for some added goodness and the crispy potato skins were left over from making the mash potatoes for the gnocchi, why waste them they add a great texture to the dish.

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2 thoughts on “gnocchi, carré de biche aux pomme de terre croustillant

  1. Beautiful. Just gorgeous. And it may not be a “recipe” in terms of quantities, but it certainly, certainly is an inspiration!

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