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From the French cooking technique lessons, I tried the Gnocchi Parisienne, with caramelized carrots, fried beans and tender braised upper leg of lamb with Thyme sauce
Lana Mihajlović, Mercedes Delgado de Miguel y4 más7 Comentarios-
Level:
Scoolinary Team
Hi Yelda!
Thank you for sharing the result of your practice—it’s such a pleasure to see what comes out of the classes!
Your dish is neatly presented and looks incredibly appetizing. The lamb leg appears tender and nicely coated with a glossy, rich sauce. The gratin is perfectly golden in the center, adding a comforting, homemade touch that’s truly inviting. The vegetables are well-cooked and vibrant, though they could stand out even more if you cut the carrots into thinner batons or alternated the colors for better visual balance. Also, have you tried searing the gnocchi in a pan to add a bit of textural contrast?
What part of the process was the most challenging for you? Would you consider trying sous-vide for the lamb leg next time? It might give you an even juicier and more precise result.
If you’re curious and want to keep learning more about techniques, we recommend checking out this course on the platform:Sous Vide Cooking Technique https://www.scoolinary.com/courses/sous-vide-cooking-technique
You’re on a great path, Yelda. Keep practicing and exploring new techniques your progress shows in every dish! ❤
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Hii 💕 thank you 🙏
yes I made another plate with baby carrots but I forgot to make a photo of this 🙁
I only cooked the gnocchis but searing sounds interesting too.
I don’t have the equipment yet for Sous Vide, but it’s a technique I want to try out.
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Level:
Scoolinary Team
@undefined Hi Yelda!
Thanks for your reply it’s great to hear more details!
It’s a pity you couldn’t snap a photo of the plate with baby carrots, I’m sure it looked beautiful.
Pan-searing the gnocchi is a great way to give them a crispy exterior while keeping the inside soft definitely worth a try!
And it’s great to hear you’re interested in sous-vide. Even if you don’t have the equipment yet, getting familiar with the method now will be super helpful when you’re ready to try it out. It’s a game-changing technique in terms of precision and juiciness.
Keep it up, Yelda. Your enthusiasm and dedication really shine through in every dish.
Thanks again for sharing with the community! 😊1
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Level:
Scoolinary Team
Hi Yelda! ☺There’s something so satisfying about the structure of your plate—everything feels intentional and balanced. The glazed lamb with that sauce pooling just right is pure comfort, and the gratin brings texture and richness. The clean carrot and green bean stack adds a fresh pop of color (and a bit of fun geometry too!).
What inspired you to pair Parisian gnocchi with lamb? It’s an elegant combo, and we’d love to know if you played with the seasoning to balance the sweetness of the carrots.
Feel free to tell us a little more about your background—what stage are you at in your culinary career, and what are you hoping to find in Scoolinary? We’d love to know how we can accompany you better on this journey 🙌1-
Hii 💕
Honestly I needed a menu for my cooking exams an I tried a few things and the gnocchi gratin was the most compitable with the lamb leg it has a few techniques what I was able to show to the examiner. i fried the carrots in butter, added sugar and made them a little liquid them with little butter, with a pinch of salt.
I work at a catering company, so I don’t really learn a lot about cooking.
I hope I can learn and teach my self here more about cooking and plating ☺️
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Level:
Scoolinary Team
@yelda-tepe Hi Yelda! 🌟
Thank you for sharing more about your process—it’s so clever that you chose a dish that let you show off different techniques for your exam. That kind of strategic thinking is a big part of professional growth in the kitchen, and it clearly paid off! 👏
The way you treated the carrots sounds delicious—glazed, gently seasoned, and full of care. Those little details are what make a dish memorable.
Working in catering can feel routine at times, so it’s great that you’re using Scoolinary as a space to expand your creativity and sharpen your skills. You’re definitely in the right place to grow both in cooking and plating—and we’ll be here cheering you on every step of the way! 🙌
If you ever want to share more of your creations or ask questions, this community is full of people who love to support and learn together. ✨
Can’t wait to see what you plate up next!1-
@Sol Damiani thank you very much 🫶🏼
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