Recipes Thedl's Buckwheat & Potato Gnocchi
Peel the boiled potatoes and press through a ricer into a bowl. Add the egg yolks, salt, pepper and flour to the potatoes and mix well. Remove from ...
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Ingredients
- <strong>Serves 4</strong><br />
- <br />
- <strong>For the Gnocchi</strong><br />
- 600 g floury potatoes<br />
- 120 g wheat flour<br />
- 60 g buckwheat flour<br />
- 2 egg yolks<br />
- Salt <br />
- Pepper <br />
- <strong>For the Sage Foam</strong><br />
- 5 sage leaves<br />
- 300 ml vegetable stock<br />
- 250 ml cream<br />
- ½ onion<br />
- Butter<br />
- 200 g chanterelles<br />
- Parsley<br />
- 250 g milk<br />
- 250 g single cream<br />
- Roux (45 g butter, 45 g flour)<br />
- 150 g Mascarpone
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