John Myers
Contents
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Ingredients
The gnocchi
- 4 tbsp Mashed potatoes, rest
- Flour - enough to make a smooth, non-sticky dough
- Salt pepper
- 100 g Very mature soft cheese or gorgonzola
- 20 g Coppa Parma or any other air-dried ham
- 100 g Grated Emmental
The sauce
- 30 Sage leaves fresh
- 60 g Butter
- 1 tbsp Flour
- 150 ml Cream
- 1 tbsp Granulated Italian vegetable broth *
- 1 pinch Black pepper from the mill
Instructions
the gnocchi
- Make a smooth dough from the mashed potatoes together with the flour. It should be malleable and no longer sticky. If necessary, add a little salt and pepper.
- Remove the rind from the soft cheese and mash it with a fork. Cut the ham into small cubes and mix with the cheese.
- Remove portions from the dough and fill with the ham and cheese mixture. Seal the lobes and cook in enough salted water until they float on top.
- Grease a baking dish and layer the gnocchi in it. Spread the grated cheese on top and bake in the oven until golden yellow.
the sauce
- Heat 40 g butter in a pan and fry the fresh sage leaves very quickly until crispy. Put aside.
- Melt the remaining butter in a saucepan, dust the flour and add a little water. Season with vegetable stock and pepper. Bring to the boil and then remove from the stove.
- Now stir in the cream and add two thirds of the fried sage leaves. Mix well. The sage leaves should be chopped up in the process.
- Spread the sauce on the preheated plates and serve the gratinated gnocchi on top. Garnish with the remaining sage leaves.
- A small portion of it is also a great starter. The gnocchi can also be served as an accompaniment to pan-fried foods.
- * Link to spice mixes: Granulated Italian vegetable broth
Nutrition
Serving: 100gCalories: 405kcalCarbohydrates: 7.6gProtein: 10.2gFat: 37.6g
