Squash Gnocchi with Gruyère d’Alpage AOP and bacon

140' 4'

In conjunction with our partner Label Fait Maison, we offer you Gruyère AOP recipes created by the chefs in various labeled restaurants. 

This recipe is proposed by L’Auberge au Mai restaurant in Mex.

Label Fait Maison

Auberge au Mai, à Mex

Ingredients for

4

Note

Attention changement nombre de personnes

Potato gnocchi

  • 500 g
    butternut squash
  • 200 g
    Charlotte potatoes
  • 200 g
    flour
  • 2
    eggs
  • +
    freshly grated nutmeg
  • +
    salt and pepper

Gruyère d’Alpage AOP sauce

  • 300 g
    grated Gruyère d’Alpage AOP
  • 0.5
    shallot
  • 1
    potato
  • 500 g
    cream

Finishing touches

  • 100 g
    bacon, cut into matchsticks
  • 200 g
    squash, cut into cubes
  • 0.5
    shallot
  • +
    salt and pepper

Made with Le Gruyère AOP

Preparation

Potato gnocchi

  1. Bake the squash and potatoes without any added liquid at 160° for approximately 1 hour to eliminate any moisture.  
  2. Strain through cheesecloth and mix together with the flour and eggs.  Add seasonings and form into typical gnocchi shapes. 

Gruyère d’Alpage AOP sauce

  1. Julienne the potato. 
  2. Chop the shallot.
  3. Sauté the shallot in olive oil and then add the potato. 
  4. Add the cream, the Gruyére d’Alpage AOP and blend well. 

Finishing touches

  1. Cook the gnocchi in water for approximately 5 minutes.
  2. Sauté the finely chopped shallot, the bacon and the cubes of squash.
  3. Season with salt and pepper   
  4. As a final touch, add a bit of grated Gruyère d’Alpage AOP.

Delicious to know

Sprinkle some grated Gruyère d’Alpage AOP over the dish before serving.

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