Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>
>
Snails and Gnocchi, what a wonderful combination.
Add Pernod Ricard, wine, and whole grain mustard, and you have a heavenly dish that is super easy to prepare, looks like a million and tastes like 2 million 🙂
I have created this dish decades ago, and have served it in many restaurants around the World since.
Good, simple food never get’s old 🙂
>
Bon Appétit !   Life is Good !
>
>
Gnocchi Recipe:
>
Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
>
Method:
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
>
Click here for more  Gnocchi  on  ChefsOpinion
>
>
P.S.
If you are squirmish about snails, replace them with large scallops. This will give you a different, but equally wonderful dish 🙂
>
>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Advertisements

8 comments

  1. Hans you have in my opinion surpassed me in the creative cooking field my FORTE!You can now take my TORQUE and I will apprentice under you!FIVE star is HANS

    Liked by 1 person

  2. Yes, Stefan,
    canned snails. I used to work in a “Key Club” in Munich ca 1970, where we prepared fresh, live snails.
    It’s a royal nasty mess and really not worth the trouble 🙂
    Cheers !

    Like

  3. Interesting combination Hans, Looks tasty! Escargot has not received the attention on menus as it once did and glad to see you sharing your recipe with them. I am serving them on one of my menus right now in phyllo purses stuffed with flambeed mushroom caps and garlic pernod butter on tomato concasse.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s