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Snails And Gnocchi In White Wine, Pernod & Mustard Cream
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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 🙂
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Bon Appétit ! Life is Good !
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Gnocchi Recipe:
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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
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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.
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Click here for more Gnocchi on ChefsOpinion
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P.S.
If you are squirmish about snails, replace them with large scallops. This will give you a different, but equally wonderful dish 🙂
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Snails And Gnocchi In White Wine, Pernod & Mustard Cream
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Snails And Gnocchi In White Wine, Pernod & Mustard Cream
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Snails And Gnocchi In White Wine, Pernod & Mustard Cream
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- marinate overnight 4,5 oz drained and rinsed snails in 1/2 cup white wine ( I used Louis Jadot Pouilly-Fuisse 2015), but of course you can use any white wine of your choice) If the snails are very large, cut in half
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- saute 1/2 med size onion in 1 tsp olive oil until translucent
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- add 1 cup heavy cream, 1/2 cup Pouilly-Fuisse and the drained snails (discard the wine marinade), simmer until the cream has the texture “Nappé”
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- add 1 jigger of Pernod, 1 heaping tblsp whole grain dijon mustard, 1/2 tsp garlic paste, 12 ea grape tomatoes. 1 tblsp chopped parsley and kosher salt and cayenne pepper to taste, stir
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- add 4 cups fresh cooked Gnocchi, check/adjust the seasoning; serves 6 appetizer or 2 main course
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- Snails And Gnocchi In White Wine, Pernod & Mustard Cream
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- Snails And Gnocchi In White Wine, Pernod & Mustard Cream
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- Snails And Gnocchi In White Wine, Pernod & Mustard Cream
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ChefsOpinion 
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
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Thank you Chef 🙂
Your comment is very kind and I appreciate the pat on the shoulder 🙂
Cheers !
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We can always count on you to feed us well with new ideas.
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Hi Anneli,
I hope you duplicate some of these dishes once in a while ?
Cheers !
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I’ve never prepared snails before. This looks great. Did you use canned snails?
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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 !
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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.
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Hi Daniel.
I bought a case a while ago and have them at least once a week,
different preparations, all great 🙂
Cheers !
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