Gnocchis butternut à la crème de parmesan

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Gnocchis butternut à la crème de parmesan. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gnocchis butternut à la crème de parmesan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gnocchis butternut à la crème de parmesan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gnocchis butternut à la crème de parmesan is 6/8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Gnocchis butternut à la crème de parmesan using 8 ingredients and 15 steps. Here is how you can achieve that.

#cuisinedumardi #butternut

Ingredients and spices that need to be Make ready to make Gnocchis butternut à la crème de parmesan:

1. 500 gr butternut
2. 500 gr pomme de terre farineuse
3. 50 gr beurre
4. 250 gr farine voir plus
5. 50 gr parmesan
6. Muscade râpée
7. Crème de parmesan
8. Parmesan pour gratiner

Steps to make to make Gnocchis butternut à la crème de parmesan

1. Épluchez les pommes de terre, épluchez le butternut, couper tous en dés, faire cuire 25 mins vapeur si possible.
2. Passez les au moulin à légumes et après au tamis si vous avez, la chair sera plus fine et se travaillera mieux.
3. 
4. Dans un cul de poule, bien mélangez à la fourchette les deux purées, ajoutez la muscade, 50 gr de parmesan salez, poivrez.
5. A savoir :la teneur en eau du butternut et des pommes de terre est variable, si besoin jouez sur la quantité de farine. L'important c'est d'obtenir une pâte assez ferme pour que les gnocchis conservent leur forme.
   Ajoutez la farine.
6. Mélangez doucement pour bien incorporez la farine, puis malaxer sur le plan de travail jusqu'à obtenir une pâte lisse.
7. Divisez la pâte en 8 et former des boudins d'environ 2 cm de diamètre, roulez les sur un plan de travail fariné.
8. Débitez chaque boudin en petits tronçons de 2 cm
9. Donnez leurs la forme que vous voulez avant la cuisson.
   J'ai roulé la pâte sur une fourchette pour obtenir cette forme.
10. Plongez les gnocchis un a un, pour éviter qu'ils se collent ensemble, dans une grande marmite d'eau bouillante. Égouttez les à l'écumoir des qu'ils remontent (au bout de 2 mins environ).
11. 
12. Dans une sauteuse faire fondre un bon morceau de beurre salé avec un peu d'huile
13. Faire sauter les gnocchis jusqu'à coloration.
14. Versez la crème au parmesan dessus, saupoudrez de parmesan et enfournez pour que sa gratine comme il faut.
15. 

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