Recipe by: Chef Mark Schmitt Trust Restaurant Group
Parisian gnocco fritto is crispy on the outside but pillowy and light-as-air on the inside, with prosciutto, pecorino, pickled fennel and parsley. It has a great shelf life and can be enjoyed at home or on the go.
4 oz butter
1 cup water
¼ cup milk
1 Tablespoon salt
3 - whole eggs
⅔ cup all-purpose flour
1 teaspoon nutmeg
⅓ cup dehydrated potato flakes
⅓ cup pecorino cheese grated
Tops of fennel rough chopped
Prep Time: 25min | Cook Time: 5min
Bring water, butter, and milk to a boil, adding the salt and all-purpose flour together.
Cook on low heat then add the dehydrated potato flakes and continue cooking.
Allow to cook lightly before adding to a stand mixer with the paddle attachment
Slowly add the whole egg one at a time, then adding the rest of the ingredients to it.
Place in piping bag then cut into a 350 °F fryer with a pair of scissors to the desired size.
Fry till golden brown then toss with kosher salt.
Plate in a pile then top with pecorino cheese thinly sliced prosciutto and a small amount of pickled fennel
Garnishing with Parsley leaves.
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