Serves: 4 people • Prep: 15 minutes • Cooking: 1h + 5 minutes • Difficulty: easy
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Ingredients
- Large firm-fleshed potatoes (Bintje, Agria, Samba, etc.): 1 kg
- Butter: 25 g
- Whole egg: 1 (50g)
- Egg yolk: 1 (20g)
- Moutarde de Meaux® Pommery®: 70 g
- T55 flour: 90 g
Method: Potato gnocchi with wholegrain mustard
- Wash the potatoes then place them unpeeled on a bed of damp coarse salt in the oven at 190°C for one hour.
- Prick and cook for longer if necessary. Cut the potatoes in half, then scoop out the flesh.
- Pass through a vegetable mill and place in a saucepan with the mustard. Dry out over the heat using a spatula.
- When the pulp comes away easily, add the butter.
- Mix then transfer to a mixing bowl. Add the beaten eggs, then the flour. Mix gently, and adjust the seasoning.
- Pour onto a work surface and shape into a long sausage 2 cm in diameter.
- Cut every 3 cm using a knife.
- Roll into balls between your hands, then mark the gnocchi by rolling them over the back of a fork.
- Boil water seasoned with coarse salt, and drop the gnocchi in. When they rise to the surface, drain them.
- You can enjoy them as they are with a knob of butter, crisp them up in a pan, or deep-fry them.
