Gnocchi with Herb Sauce

Ingredients

• 1 kg starchy potatoes (from the day before)
• 250 g flour
• 1 egg
• 1 tsp salt
• 50 g grated Parmesan
• 2 tbsp butter (add more as needed)
• 1 bunch mixed herbs (chives, parsley, tarragon)
• 100 ml Vegetable broth
• 2 tbsp parmesan

Instructions

1. 1.

   Peel the cooked potatoes and press them through a potato ricer. Knead with flour, egg, Parmesan, and salt. Shape the dough into finger‑thick ropes, cut into pieces, and press a pattern with the back of a fork. Place side by side on a cutting board and let rest for 15 minutes. Bring plenty of salted water to a boil and cook the gnocchi over low heat for 3–5 minutes until they rise to the surface. Remove and drain well.

2. 2.

   Wash the herbs, shake off excess moisture, set aside some for garnish, and roughly chop the remaining leaves.

3. 3.

   Melt butter, briefly warm the herbs in it. Pour in the broth. Add the gnocchi and stir once. Distribute the gnocchi onto plates, sprinkle with Parmesan, salt, and pepper. Garnish immediately with herbs and serve.