Gnocchi with Parmesan Cream by @chef_n_zem
1h
2 servings
🥔
300 g
Potato
🥚
1 g
Egg yolk
🌾
60 g
Flour
🥛
195 ml
Liquid cream
🧀
100 g
Parmesan
Bake
potato
Bake potatoes on salt at 180°C for 1h.
Mix
- potato
egg yolk
flour
Mix 300g potato pulp, 60g flour, 1 yolk.
- Heat
liquid cream
parmesan
Heat 200g cream, add 100g parmesan, whisk.
Gnocchi with Parmesan Cream by @chef_n_zem
1h
2 servings
🥔
300 g
Potato
🥚
1 g
Egg yolk
🌾
60 g
Flour
🥛
195 ml
Liquid cream
🧀
100 g
Parmesan
Preparation Steps
Step 1/3
Bake potatoes on salt at 180°C for 1h.
Step 2/3
Mix 300g potato pulp, 60g flour, 1 yolk.
Step 3/3
Heat 200g cream, add 100g parmesan, whisk.
Composition
Ingredients
Types
Vegetables, Dairy, Grains
Ingredients
potato, egg yolk, flour, liquid cream, parmesan
Allergens
eggs, gluten, dairy
Dietetics
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
1 hour 0 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
3 steps
Equipments
Utensils
oven, whisk, baking sheet
Appliances
oven
Type
Type
Type Of Dish
Occasions
Dinner
Origin
Source
Platform
Original Creator
@chef_n_zem
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Creamy, Soft
Flavors
Savory
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 2-3 days (airtight container), freezer : 1 month (freeze separately)