Ingredients
Scant 2 pounds of starchy potatoes (2 large russets, or 3-4 smaller ones)
1/4 cup egg, lightly beaten
4 peaches, extra ripe, cut in half, pitted and peeled and pureed with the juice of half a lemon (you should end up with about 1 cup of puree)
1/2 teaspoon fine grain sea salt
1 cup of whole wheat pastry flour OR unbleached all-purpose flour
1/2 cup shallots, minced
1 tablespoon unsalted butter
2 cups Champagne
cream
salt
a bit of fresh thyme
Description
A Savory Peach Gnocchi In A Champagne Shallot Sauce Inspired By A Trip To Valparaiso, Chile.
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