Gnocchi with Sorrel and Walnuts
Gnocchi with sorrel and walnuts is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg starchy potatoes
- Salt
- 200 g sorrel
- 200 g Flour
- 1 egg
- Salt
- nutmeg
- 60 g hazelnuts (chopped)
- 80 g Butter
- black pepper (freshly ground)
Instructions
-
1.
Peel, wash the potatoes and boil them in salted water for about 30 minutes. Drain, let steam off, then press through a potato masher into a bowl. Let cool.
-
2.
Meanwhile rinse the sorrel, shake dry, set aside four stems, and pick leaves from the rest for the gnocchi. Mix flour with egg, salt, and nutmeg into the potatoes until the dough is smooth and no longer sticky. Fold in the sorrel and shape small dumplings with damp hands. Once all gnocchi are formed, drop them into a pot of boiling salted water and cook just below boiling for 8‑10 minutes.
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3.
In a small pan melt butter with hazelnuts and lightly brown. Separate remaining sorrel leaves, season with salt and pepper.
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4.
Lift the gnocchi from the water with a slotted spoon, drain onto shallow plates, pour the walnut‑sorrel butter over them, and serve.
