THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Homemade gnocchi with potatoes
Description
Homemade gnocchi are simpler than you think. With just a few basic ingredients, you'll have a soft, tasty pasta that goes well with any sauce, including a cherry tomato sauce flavoured with garlic. This recipe is a step-by-step guide to making homemade gnocchi, even during the week.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Place the unpeeled potatoes in a large pan of cold salted water. Bring to the boil and cook for about 25 minutes until tender.
2. Drain them, peel them and pass them while still hot through a food mill (fine mesh).
3. Leave the purée to cool.
4. Stir in 100 g flour, egg yolk and salt. Knead gently, then gradually add the rest of the flour until you have a soft, non-sticky dough.
5. On a floured surface, divide the dough into 4 pieces. Roll each into a ball about 2 cm in diameter, flatten slightly and cut into small cushions.
6. Lightly flour the gnocchi and leave to air for 15 minutes.
7. Bring a large pan of salted water to the boil. Plunge in the gnocchi. When they have risen to the surface, drain them using a skimmer.
THERMOMIX® METHOD.
