Chef Doug Skinner
‘Tender hand made gnocchi by you, with prosciutto and sage leaves. Lightly dust with salt, pepper and served with a garnish of herbs and shaving of parmesan cheese.’
‘Tender hand made gnocchi by you, with prosciutto and sage leaves. Lightly dust with salt, pepper and served with a garnish of herbs and shaving of parmesan cheese.’
‘Tender hand made gnocchi by you, with prosciutto and sage leaves. Lightly dust with salt, pepper and served with a garnish of herbs and shaving of parmesan cheese.’
‘Tender hand made gnocchi by you, with prosciutto and sage leaves. Lightly dust with salt, pepper and served with a garnish of herbs and shaving of parmesan cheese.’
‘Tender hand made gnocchi by you, with prosciutto and sage leaves. Lightly dust with salt, pepper and served with a garnish of herbs and shaving of parmesan cheese.’
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
4 (800g) Potatoes (peeled and quartered), 1 x egg, 300g plain flour, plain flour to dust, 20g finely grated parmesan, 8 sage leaves, 100g butter, 8 slices prosciutto, salt and pepper.
Method
Method
Method
Method
Method
Step 1
Step 1
Step 1
Step 1
Step 1
Place potatoes into a pot and bring to the boil. Cook until tender. Drain, then mash potatoes then pass through a mouli. Allow to cool then gently stir in a whisked egg.
Step 2
Step 2
Step 2
Step 2
Step 2
Slowly add flour and mix using a spoon until all flour is combined with the potatoes. Divide the mixture into 8 smaller pieces, then roll each piece into a long tube 2cm in diameter, then cut into 1 cm wide pieces.
Step 3
Step 3
Step 3
Step 3
Step 3
Bring a medium pot of water to the boil adding a pinch of salt then add the gnocchi.
Step 4
Step 4
Step 4
Step 4
Step 4
In a separate pan, melt butter and stir until it starts to brown, then add sage leaves and drain and add the gnocchi. Season with salt and pepper to taste, then serve into 4 bowls. Place the pan back onto heat and cook the prosciutto until crispy, crumble the prosciutto to garnish the gnocchi.
Bon Appétit …