Moyen
4 people
• 250g potatoes
• 250g flour
• 1 egg yolk
• 1 pinch salt
• 2 tbls wild garlic, chopped
• 50g Bordier Wild Garlic Butter
• 70g Bordier heavy cream
• 50g Grana Padano shavings
• 6 slices Black Forest smoked prosciutto, cut into chiffonnade
Boil the potatoes in their jackets in salted water for 20 minutes. Peel and mash with a fork. Add the flour, egg yolk, and wild garlic. Mix until the dough is homogenous.
Roll out into logs, cut into 2cm slices, and shape the gnocchi on the back of a fork. Boil in salted water for 3 minutes, then drain. For the sauce, heat the Bordier Wild Garlic and Kampot Pepper butter in a saucepan. When melted, add the cream.
Add the gnocchi. Plate in a soup plate and decorate with the prosciutto chiffonnade and the cheese shavings.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
