Herb Gnocchi

Ingredients

• 1 kg waxy potatoes
• 3 Stalks Parsley
• 4 stalks chervil
• 20 g watercress
• 2 tbsp olive oil
• 1 egg
• 200 g Flour
• Salt
• Nutmeg (freshly grated)
• flour (for the work surface)
• 80 g arugula
• 30 g Butter
• Pepper
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Wash the potatoes and steam them in a large pot with a steamer basket for about 30 minutes.

2. 2.

   Rinse the herbs, shake off excess water, pluck leaves, and finely puree with the oil.

3. 3.

   Peel the potatoes, press through a potato ricer, and let them steam dry. Add the egg and herb oil mixture with a bit of flour to the potatoes. Season with salt and nutmeg. Knead everything into a smooth dough. Use more or less flour as needed so the dough does not stick too much to the hands and remains pliable. On a floured work surface, roll the dough into finger‑thick ropes and cut pieces about 1.5 cm wide. Roll over a fork’s ridges and cover with a kitchen towel for about 10 minutes. Then drop them into boiling salted water and let them gently rise for 3–5 minutes. The gnocchi are done when they float to the surface.

4. 4.

   Rinse the arugula, clean it, shake off excess water, and arrange on plates.

5. 5.

   Melt butter in a hot pan. Lift the gnocchi from the water with a slotted spoon and toss them in the butter. Lightly salt and pepper, then serve on the arugula bed.

6. 6.

   Sprinkle with Parmesan before serving.