Squash Gnocchi with Gruyère d’Alpage AOP and bacon
140' 4'
In conjunction with our partner Label Fait Maison, we offer you Gruyère AOP recipes created by the chefs in various labeled restaurants.
This recipe is proposed by L’Auberge au Mai restaurant in Mex.
Ingredients for
4
Note
Attention changement nombre de personnes
Potato gnocchi
-
500 gbutternut squash
-
200 gCharlotte potatoes
-
200 gflour
-
2 eggs
- +freshly grated nutmeg
- +salt and pepper
Gruyère d’Alpage AOP sauce
-
300 ggrated Gruyère d’Alpage AOP
-
0.5 shallot
-
1 potato
-
500 gcream
Finishing touches
-
100 gbacon, cut into matchsticks
-
200 gsquash, cut into cubes
-
0.5 shallot
- +salt and pepper
Preparation
Potato gnocchi
- Bake the squash and potatoes without any added liquid at 160° for approximately 1 hour to eliminate any moisture.
- Strain through cheesecloth and mix together with the flour and eggs. Add seasonings and form into typical gnocchi shapes.
Gruyère d’Alpage AOP sauce
- Julienne the potato.
- Chop the shallot.
- Sauté the shallot in olive oil and then add the potato.
- Add the cream, the Gruyére d’Alpage AOP and blend well.
Finishing touches
- Cook the gnocchi in water for approximately 5 minutes.
- Sauté the finely chopped shallot, the bacon and the cubes of squash.
- Season with salt and pepper
- As a final touch, add a bit of grated Gruyère d’Alpage AOP.
