How to make au gratin Parisian gnocchi, a potato-based recipe with a description of all the stages of preparation before cooking in the oven.
Ingredients for 6-8 people
- 1 Kg. Of floury potatoes
- 200 gr. ready-made brisée pasta
- 250 gr. of flour plus what is needed for processing
- 2 dl of cream
- 1 egg
- 6 tablespoons of grated Parmesan cheese
- 50 gr. of butter
- salt and pepper
Preparation of au gratin Parisian dumplings
Wash the potatoes and cook them in a pan by immersing them in cold water, bring them to a boil, add salt and continue cooking for another 30-35 minutes.
Meanwhile, spread the shortcrust pastry in a cake pan lined with parchment paper, pierce the pasta with a fork and cook it in the oven at 180 ° C for 10-15 minutes, after removing the pan from the oven and letting it cool.
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dough
Drain the potatoes, remove the peel and pass them to the potato masher, collecting the puree in a bowl.
Allow the mashed potatoes to cool, add the flour with a pinch of salt, mix well and add the egg, then quickly work all the ingredients until a homogeneous mixture is obtained.
With the dough obtained, make many sticks by rolling the dough on floured pastry board, then cut them into 2 cm long logs. about.
Sauce
Put the butter, cream and a pinch of salt and pepper in a saucepan, cook for about 2 minutes on low heat and stirring frequently, until the butter has completely melted.
Cooking
Meanwhile, cook the gnocchi in abundant salted water, pouring them a few at a time into the pan with the boiling water, and pulling them up with a slotted spoon as soon as they come to the surface.
Transfer the gnocchi to a container, preferably first heated with boiling water, and season immediately with the prepared cream and butter sauce.
Pour the seasoned gnocchi into the shortcrust pastry shell and sprinkle the surface with the cheese. Bake and cook the surface au gratin. Serve the dumplings hot.
