Herb Potato Gnocchi with Vegetables
Herb potato gnocchi with vegetables is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg waxy potatoes
- 1 handful fresh herbs (e.g., chives, tarragon, parsley, oregano)
- 1 egg
- 200 g Flour
- Salt
- Nutmeg (freshly grated)
- flour (for the work surface 350)
- 350 g baby carrots
- 3 spring onions
- 1 red bell pepper
- 200 g Broccoli florets
- Salt
- 3 tbsp butter
- 150 g small chestnut mushrooms
- 80 ml Vegetable broth
- 10 ml Noilly Prat
- 250 ml Whipping Cream
- Pepper
- Nutmeg (freshly grated)
Instructions
-
1.
Wash the potatoes and steam for about 30 minutes until cooked. Peel, press through a potato ricer, and let them drain. Rinse the herbs, shake dry, pluck, and finely chop.
-
2.
Add the egg, herbs, and flour to the potatoes. Season with salt and nutmeg. Knead into a smooth dough. Adjust with more or less flour so it is not too sticky and easy to shape. On a floured surface form finger‑thick rolls and cut into pieces about 1.5 cm wide. Cover with a kitchen towel and rest for about 10 minutes.
-
3.
For the vegetable ragout, wash all vegetables. Peel carrots in their natural shape. Remove roots from spring onions and cut into ~4 cm diagonal strips. Wash bell pepper, halve, seed, remove white membranes, and slice into strips. Blanch carrots and broccoli florets in a pot of boiling salted water for 3–4 minutes. Drain, shock with cold water, and let drain.
-
4.
Add the gnocchi to boiling salted water. Let them gently float for 6–8 minutes until they rise to the surface. Remove with a slotted spoon and toss in a pan with 2 tbsp browned butter.
-
5.
Melt remaining butter in a large pan, add bell pepper, spring onion, and mushrooms, sauté for about 2 minutes. Pour in vegetable broth, Noilly Prat, and cream; add blanched vegetables and warm through. Season with salt, pepper, and nutmeg. Plate the ragout, top with herb gnocchi, and serve.
