Portulak Gnocchi

Ingredients

• 500 g purslane
• Salt
• 175 g ricotta
• 1 tsp lemon zest
• 120 g freshly grated Parmesan
• 1 egg
• 2 egg yolks
• 150 g flour
• Pepper (freshly ground)
• nutmeg
• butter (for the pan)
• parsley (for garnish)

Instructions

1. 1.

   Wash, trim, and remove tough stems from the purslane. Briefly blanch in salted water, then shock it in cold water and squeeze out excess moisture. Finely chop, then mix with ricotta, lemon zest, 60 g Parmesan, egg, yolks, and flour into a smooth dough. Adjust flour as needed. Season with salt, pepper, and nutmeg. Using a spoon, form small dumplings, place them on a floured board, and drop them into boiling salted water. (If the dumpling falls apart, knead in a little more flour or an extra egg.) Simmer for about 8 minutes until cooked through.)

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Remove with a slotted spoon and place in a fireproof, buttered baking dish. Sprinkle with remaining cheese and bake in the preheated oven for 4-5 minutes until golden.