Cook the potatoes with their skins on, either in water or in the oven. Peel them while hot, then pass them through a vegetable mill.
Courtesy of Chef Alessandro Bergamo
Crispy Gnocchi and Asparagus
Alessandro Bergamo is the sous-chef at Ristorante Cracco by Carlo Cracco in Milano. He's also the S.Pellegrino Young Chef winner for the Italy and South-West Europe region.
30 March, 2021
1 HR 0 MIN
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