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BUTTER & CHEESE POTATO GNOCCHI


INGREDIENTS

2 Potatoes
1 Large Egg Yolk
¼ tsp Salt
100g Plain Flour, plus more for dusting
4 tbsp Unsalted Butter
1 tbsp Minced Garlic
Black Pepper - Freshly Ground)
Parmigiano - Reggiano Cheese

1) Wash, prick, oil potatoes and cook using Microwave function for 10-15 minutes, flip in between. Scoop out flesh, pass it through a sieve and set aside to cool for 10 minutes.
2) Mix in with egg, salt and flour until a dough forms. Roll out into a shell form.
3) Cook in a pot of simmering salt water for 14 seconds.
4) In a large non-stick skillet, melt the butter, saute garlic until fragrant and add in drained gnocchi.
5) Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with cheese and serve.

Credits to Chef Angie (SSA Culinary Institute)
Recipe prepared with Ariston Induction Hob NIG 720 BS and 6-in-1 Tabletop Combi Microwave Oven MWC 339 BL.

NIG 720BS

MWC 339 BL