Ingredients
200g potato pulp
40g white flour
20g grated parmesan
12g beaten egg
1 tablespoon olive oil
Half a camembert (or any other cheese)
One cup of cream
30g butter
2 shallots
1 garlic clove
Half a glass of calvados (apple brandy)
A handful of lamb's lettuce (mâche)
30g parmesan
Making the gnocchi
On a cutting board, mix the flour and parmesan into the potato pulp. Pour the egg into the center of the mixture and add a pinch of salt. Create a homogeneous dough ball.
First, cut the potato and boil it. Then, two long and thin rolls on a floured work surface. Cut the rolls into gnocchi pieces with a knife. For each piece, make a small ball and lightly press the side of the gnocchi with a fork. Then, place them on a large floured plate and refrigerate.
Now, let's prepare the sauce. Start by chopping the shallots and garlic, then sauté them with butter in a saucepan. Once the mixture "sings," flame it with Calvados, add the cup of cream, and reduce the heat. Cut the camembert into chunks and incorporate it into the sauce. When the camembert has melted well in the cream, blend the mixture to bind the sauce. Reserve it in a small saucepan on very low heat to prevent the sauce from solidifying.
Finally, combine the gnocchi and the sauce together, and enjoy your flavorful dish.Dive the gnocchi into a large volume of salted boiling water, they will float to the surface when they are cooked. Retrieve them with a skimmer and place them in a hot pan to grill and sauté.
Place the gnocchi in the center of a shallow plate, pour the camembert sauce all around and decorate it with small sprouts of lamb's lettuce. Finish the plate by grating some parmesan cheese on top. So delicious. Enjoy, candy!
[Image description: Fresh little gnocchi ready to be pan-fried and devoured © Istock]
