Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Mixture
To cook the gnocchi
Breadcrumbs
How it's done
Vegetables
Cook the vegetables in boiling salted water for approx. 40 mins. until soft. Drain, cut the potatoes in half, allow the water to evaporate (parsnips included) for approx. 10 mins.
Mixture
Press the parsnips and potatoes through a food mill (yields approx. 920 g of puree), leave to cool. Mix in the flour, cheese and egg, combine quickly to form a dough, season. On a lightly floured surface, shape the gnocchi mixture into rolls (each approx. 1.5 cm in diameter), cut the rolls diagonally into pieces approx. 1 cm long.
To cook the gnocchi
Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon and drain.
Breadcrumbs
Finely chop the bread in a food processor. Heat 10 g of butter in a frying pan. Fry the bread, mixed seeds, garlic and rosemary for approx. 10 mins., stirring occasionally, season with salt and set aside. Heat the remainder of the butter, fry the gnocchi in batches for approx. 5 mins. Mix the gnocchi with the breadcrumbs, serve.
| Note: | The amount of flour will need to be adjusted depending on the liquid content of the vegetables and potatoes. |
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