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Swede gnocchi

updated

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Ingredients for 4 servings:

  • 1 serving of puree (swallow puree)
  • 1 egg(s)
  • Flour
  • Salt
  • Flour for the work surface and for the fork

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Recycling leftovers

Mix the swede puree with one egg and enough flour and salt to form a pliable, non-sticky dough. Roll this into a long sausage and cut slices about 1 cm thick. Place the slices on a floured surface and, using a fork dipped in flour, press the slices into the typical gnocchi pattern. Bring salted water to a boil and cook the gnocchi in batches. They are ready as soon as they float to the top. You can serve them immediately or freeze them in batches and then bake them in a little clarified butter. They will have a firmer consistency than potato gnocchi. Note: Unfortunately, exact quantities are not possible here, as it depends on the amount of leftover puree.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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