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Gnocchi Parmigiano Featuring gnocchi sautéed in garlic and butter, then seasoned with Parmigiano, fresh lemon juice, and salt and pepper; and garnished with freshly chopped cilantro, this delicious recipe is from Five-Star Chef Ivan Flowers, who prepares delicious Mediterranean-Italian cuisine in an intimate setting as his at Fournos Restaurant
in Sedona, AZ.
Big Blend Radio - Chef Ivan Flowers was a featured guest on Champagne Sundays radio show on January 31, 2010. To meet the rest of the guests and listen to the entire show, please click here. To listen to Chef Ivan's interview about this recipe, please double click on the Play Button below.
Roast
potatoes in a 450 degree oven for 45 minutes.
Split potatoes and work through a food mill.
Work egg into hot potatoes.
Form dough into strands and roll on gnocchi wood board.
Boil gnocchi till they float (about 3 minutes).
Bring butter and garlic to foam in a sauté pan.
Add gnocchi and sauté for 1 minute.
Season with salt and pepper and sprinkle parmigiano and fresh lemon
juice.
Garnish with cilantro.
Serves Six
Chef
Ivan Flowers
is a Five star Chef & Owner of Fournos Restaurant in Sedona, Arizona,
where he prepares delicious Mediterranean-Italian cuisine in an intimate
setting. Fournos also offers a boutique wine list and five course
Chef's tasting menus. Learn more about
Chef Ivan Flowers!
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Gnocchi Parmigiano
