1/2 Photos of Seville Orange and Rosemary Gnocchi Les Fougere's
Update. I made this at home on the weekend and was amazed at how *easy* they were. the active time was actually 15 minutes!! And *delicious*. They suggest serving it with a ragout or stew, alternatively simply tossed in butter with some pancetta and grated parmegiano reggiano. cooking time includes time to cook potatoes
My Private Note
Units: US | Metric
- 1Bake the potatoes in their skins, let rest until cool enough to handle then spoon out flesh and rice it. (i just use a potatoe masher with the square holes).
- 2Mound the riced potato onto a floured board. Make a well in the center and add the eggs, egg yok, olive oil, rosemary, marmalade and zests.
- 3Using a fork, stir all the ingredients in the well together, incorporating the potato bit by bit. Gradually add just enough flour to form a tender dough and knead gently and briefly to form a ball.
- 4Divide dough into quarters. Roll each quarter in a 3/4 inch rope and cut into pieces on the diagnol. Throw into boiling salted water. As soon as gnocchi rises to the top they are done, strain and toss with butter.
- 5Either serve with a ladle of ragout, stew or fresh parmesan and a garnish of fresh rosemary and orange zest.
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Nutritional Facts for Seville Orange and Rosemary Gnocchi Les Fougere's
Serving Size: 1 (134 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 276.2
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 4.0 g
- Cholesterol 116.6 mg
- Sodium 286.3 mg
- Total Carbohydrate 34.9 g
- Dietary Fiber 1.8 g
- Sugars 4.9 g
- Protein 12.3 g