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Gnocchis au Beurre Bordier à l’Ail des Ours et Poivre de Kampot, jambon fumé de la Forêt Noire et copeaux de Grana Padano

Our Recipes

Bordier Wild Garlic and Kampot Pepper Butter Gnocchi with Black Forest Prosciutto and Grana Padano Shavings


4 people

The ingredients

• 250g potatoes
• 250g flour
• 1 egg yolk
• 1 pinch salt
• 2 tbls wild garlic, chopped
• 50g Bordier Wild Garlic Butter
• 70g Bordier heavy cream
• 50g Grana Padano shavings
• 6 slices Black Forest smoked prosciutto, cut into chiffonnade

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Boil the potatoes in their jackets in salted water for 20 minutes. Peel and mash with a fork. Add the flour, egg yolk, and wild garlic. Mix until the dough is homogenous.

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Roll out into logs, cut into 2cm slices, and shape the gnocchi on the back of a fork. Boil in salted water for 3 minutes, then drain. For the sauce, heat the Bordier Wild Garlic and Kampot Pepper butter in a saucepan. When melted, add the cream.

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Add the gnocchi. Plate in a soup plate and decorate with the prosciutto chiffonnade and the cheese shavings.

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