Basilikum-Gnocchi
Basilic gnocchi is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg starchy cooking potatoes
- Salt
- flour (for the work surface)
- 1 bunch basil (ca. 30 g)
- 1 egg
- 1 egg yolk
- Salt
- 150 g flour
- 200 g smoked ricotta
- nutmeg
- pepper (from the mill)
- Basil
Instructions
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1.
Wash, peel and boil the potatoes in salted water until tender. Press the hot, drained potatoes through a potato masher onto a floured work surface and let cool.
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2.
Wash the basil, shake dry and pluck the leaves. Set aside some leaves for garnish, finely chop the rest. Add the egg, yolk, chopped basil and salt to the potato mixture and knead with enough flour until a loose, homogeneous dough forms. Divide the dough into small portions and shape finger‑thick rolls with a floured palm. Cut each roll into 2–3 cm pieces and press a ridged pattern with a fork. Lightly dust each piece with flour.
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3.
Bring plenty of salted water to a boil in a large pot. Add the gnocchi portionwise and simmer on low heat for 3–5 minutes. When they rise to the surface, remove them with a slotted spoon and plunge into cold oil water. In a large pan melt butter. Take the gnocchi out with a slotted spoon, drain well and add to the pan. Season with nutmeg and pepper and toss briefly.
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4.
Arrange the gnocchi in a preheated bowl with basil leaves and serve with grated parmesan.
