Peach Gnocchi

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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