Snails And Gnocchi In White Wine

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

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

: 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

: saute 1/2 med size onion in 1 tsp olive oil until translucent

: 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”

: 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