Potato Nok with Parmesan Cheese Fondue

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By

@teiagastronomia

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(Português)

40 min(s)

4 servings

Ingredients

• Asterix Potato | 1 kg
• Wheat flour | 1 cup
• Butter | 25 g
• Salt | 1 teaspoon
• Egg | 1 unit(s)
• Egg Yolk | 1 unit(s)
• Fresh cream | 400 ml
• Grated Parmesan Cheese | 200 g
• Salt |  to taste
• Black pepper |  to taste
• Butter | 50 g

Recipe

1. Cook the potatoes until they soften (I put it on pressure for 10 min after it gets pressure). Wait for it to cool down a little (not completely), until you can move it. Mash with a potato masher. Place in a bowl or deep bowl, mix the salt, flour, egg, yolk and melted butter and knead until it forms a dough (ATTENTION: the dough is even softer, if it is too soft, add a little more flour , but be careful because the secret is more potato than flour. To know if it's done, wash your hands and take a little piece of the dough and roll it with both hands and feel if it's not sticking.) sprinkle flour on a smooth surface, put the dough on top and cut into pieces. Make worms with each piece and cut the gnocchi to a width of approximately 1.5 cm. Put enough water in a pan to boil, add a handful of salt and place the gnocchi balls little by little. When they rise to the surface, remove with a slotted spoon and place on a platter. Add a drizzle of olive oil on top so the balls don't stick. PARMESAN FONDUTA Heat 400 ml of fresh cream over low heat and mix 200 g of grated Parmesan (I like to buy the piece and grate it). Add a pinch of black pepper and a pinch of salt if necessary (taste beforehand as the Parmesan is already salty). Turn off the heat and add 50 g of cold butter, stir vigorously with a whisk, the butter will make your sauce smooth and shiny. COVER THE gnocchi WITH THE VERY HOT SAUCE AND FINISH WITH FRESHLY GRATED PARMESAN.

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