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After cooking:
Drain sweetcorn and add to the cooked
rice.
Egg Custard
Ingredients:
3 eggs
100 ml milk
50 ml cream
•Salt
Pepper
•Nutmeg
Parsley, chopped
Amount of water to be put into the wa-
ter drawer: 300 ml
Time in the appliance: 20 minutes
Shelf position: 1
Gnocchi
Ingredients:
Serves 4
500 g boiled potatoes, cooled
160 g finely ground wheat flour
30 g grated Parmesan
1 egg yolk
•Salt
Sauce:
40 g butter
80 g onions, finely chopped
•100 ml white wine
•100 ml cream
A few sage leaves, chopped
Lemon juice
•Salt
White pepper
60 g Parmesan (served separately)
Garnish:
1 slice of lemon and 2 sage leaves for
each serving
Preparing the gnocchi dough:
Puree the potatoes and work them into a
firm dough together with the specified in-
gredients. Let it stand for 5 minutes and
then continue to work it briskly to prevent
the potato dough from becoming too
soft. Separate the potato dough into
small portions and roll them out into noo-
dles as wide as your thumb. They can then
be cut into small chunks. Steam them.
Prepare the sauce while they are steam-
ing.
Preparing the sauce:
Sweat the chopped onions in the melted
butter until they are a golden yellow col-
our and then add white wine. Pour in the
cream. Reduce it slightly. Add the chop-
ped sages leaves and spices. If the sauce
becomes too thick, thin it with a little veg-
etable stock and cream.
Amount of water to be put into the wa-
ter drawer: 500 ml
Time in the appliance: 25 minutes
Shelf position: 1
ENGLISH
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