Project Description
4 persons
40 minutes
Grilled Mini Graffiti parsley gnocchi
Preparations
- Peel the potatoes and cut into pieces. Boil with garlic cloves in salt water for 25 minutes. Press the potato and garlic through a sieve creating 300 g in weight.
- Allow the potato purée to cool and then mix with the flour and egg. Season everything to taste with salt and pepper. Kneed the mixture on a work top to form a dough and add the parsley.
- Divide the dough into two equal parts. Roll it out until it is only1 cm thick, then cut into 1 cm pieces and create ribbing in the pasta pillow by pressing it with a fork.
- Cook the pasta for 2 minutes (it is ready when it floats to the surface).
- Scoop from the water and season with butter, freshly grated Parmesan cheese and salt and pepper from a grinder.
Ingredients
- 8 Mini Graffiti grilled with extra virgin olive oil, salt, pepper and rosemary
6 tbsp fried chanterelles
- Rucola cress
- Parsley gnocchi recipe
- 300 grams floury potatoes
- 2 gralic cloves, peeled
1 egg
- 125 grams flour
- 5 tbsp chopped parsley
- Parmesan cheese to taste
- Butter
Ground pepper from grinder
Salt for seasoning