Potato gnocchi with Meaux® Pommery® Mustard

Potato Gnocchi with Meaux® Pommery® Mustard

Method:

• Wash the potatoes then put them unpeeled on a pile of damp coarse salt in the oven at 190°C for one hour. Prick and continue cooking if necessary.
• Cut the potatoes in half, then collect the flesh. Pass through a vegetable mill and put in a saucepan with the Meaux® Pommery® Mustard.
• Dry over the heat using a spatula. When the pulp comes off well, add the butter. Mix then remove in a bowl.
• Add the beaten eggs, then the flour. Mix gently, and adjust the seasoning.
• Pour on a work surface and make a long sausage 2 cm in diameter. Cut every 3 cm with a knife. 
• Roll it up between your hands, then mark the gnocchi by passing them over the back of a fork. 
• Boil water seasoned with coarse salt, and immerse the Gnocchi in it. When they come to the surface, drain them. 
• You can taste them like this with a knob of butter, crisp them in a pan, or pass them in the deep fryer. 

Recipe imagined & produced by chef Frédéric Le guen Geffroy