Special gnocchi with a rich sauce



Boil the potatoes and mash them. Add salt, flour and egg and mix well until smooth. Cut pieces of dough into finger-sized sticks.

Divide them into squares and press each one into the shape of a small spindle with your fingertips. Cook the ravioles in boiling salted water. Fry the butter until it becomes rather dark, add the cream, mix well and pour over the pasta. Sprinkle with grated cheese if desired and serve immediately.


  • 1 kg potatoes
  • 300 g of wheat flour
  • 1 egg
  • a pinch of salt
  • 100 g butter
  • 100 g cream

Our advices

A selection of restaurants to savor traditional Occitan dishes.