John Myers
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Gnocchi Cake
The perfect gnocchi cake recipe with a picture and simple step-by-step instructions.
For the gnocchi
- 500 g Floury potatoes
- 250 g Flour
- 50 g Semolina
- Salt
For the dough
- 200 g Flour
- 100 g Butter
- 4 tbsp Milk
- Salt
For the casting
- 200 ml Cream
- 100 g Freshly grated Parmesan
- Pepper
- Boil peeled potatoes, peel and knead hot with the rest (food processor with dough hook) knead the dough until it is pliable. For the “cake batter”, knead the ingredients and chill for 30 minutes. Then line a quiche pan with the dough and pull up one edge. (If you want, you can cut ham into small pieces and put it on the floor
- Spread) divide the gnocchi dough and form rolls as thick as a thumb. Cut pieces approx. 1 cm thick and distribute them in the quich pan. Mix the cream with the Parmesan and season with pepper. Spread the topping over the gnocchi and bake in a preheated oven at 180 degrees O / U heat until golden brown. Let it rest a little and then enjoy! I find that one
- plain tomato salad goes well with it! Good succeed!!!
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