Garlic gnocchi with haricots verts

Name: garlic gnocchi with haricots verts
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g floury potatoes peeled; 1 toe garlic pressed; 2 Eggs; 75 g flour extra to pollinate; 4 slices White bread without crust, finely ground; 1 dish haricots verts 150 g; 50 g pine nuts; 50 ml extra virgin olive oil; 2 Trays fresh basil a 15 g; 125 g Parmesan cheese broken

A tasty Italian recipe. The main course contains the following ingredients: crumbly potatoes (peeled), garlic (pressed), eggs, flour (extra to pollinate), white bread (without crust, finely ground), haricots verts (150 g), pine nuts, extra virgin olive oil, fresh basil (a 15 g) and Parmesan cheese (piece).

Ingredients

Kitchen Stuff

puree tamper

Directions

Cook the potatoes in salt for about 20 minutes. Drain, put the pan on the heat and crush the potatoes. Turn off the heat. Add the garlic and pepper and salt. Stir the eggs through the puree. Now add the flour and the breadcrumbs.
Remove the stem set and tip of the haricot verts and cut into 1 cm pieces. Cook them in a large pan in 2 minutes until done. Remove the haricots verts from the pan but keep the water.
Dust a cutting board with flour and make 3 rolls of approx. 2 cm diameter from the dough. Add flour, if the dough is too moist. Cut into pieces of 2 cm and divide into 3 portions. Boil the portions in 3 parts in the retained water for 2 minutes.
Roast the pine nuts in a dry pan until golden brown. Add the oil, gnocchi and haricots verts and heat over medium heat. Tear the basil leaves into pieces and add. Scoop the fire together and season with salt and pepper. Grate the cheese above and serve immediately.