Bordier Wild Garlic and Kampot Pepper Butter Gnocchi with Black Forest Prosciutto and Grana Padano Shavings
• 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
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.
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.
Add the gnocchi. Plate in a soup plate and decorate with the prosciutto chiffonnade and the cheese shavings.
Maison Bordier: 4 professions
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