How to Make Giancarlo Perbellini's 2-Michelin-Star Potato Gnocchi | Chef Recipes | Reporter Gourmet
These might be the tastiest gnocchi you've ever had, glazed with tomato reduction and garnished with a velvety egg foam. Shall we prepare them together?
Keywords
- Gnocchi
- Egg
- Foam
- Shall
- Glazed
- Tomato
- Prepare
- Velvety
- Tastiest
- Garnished
Ingredients
- 400 g of boiled potatoes, mashed through a potato ricer
- 1 egg
- 30 g of potato starch
- 5 g of salt
- Nutmeg to taste
- 600 g of cherry tomatoes
- 10 g of basil
- 1 clove of garlic
- 30 g of lemon juice
- 1 shallot
- 2 g of salt
- 250 g of cream
- 50 g grated Grana Padano cheese
- 100 g of butter
- Salt to taste
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