GNOCCHI DI PATATE ED ERBE or GNOCCHI WITH A TASTE OF HERBS


So after years and years of gnocchi making I have finally found the right recipe and the right type of potatoes! I have tried various recipes, with eggs, with a bit of grappa in it but my conclusion is that the best gnocchi are made with potatoes and flour. E basta. And now I have even found the right potatoes or rather, I have found the place that sells them and all I can do is hope that they continue to do that because here you don’t sell potatoes by name but by colour and by what you can use them for. These are floury and slightly sweet and make the best gnocchi I ever made!
In this recipe I added some chopped fresh herbs but if you want to make plain gnocchi, you just leave these out!




GNOCCHI DI PATATE ED ERBE or GNOCCHI WITH A TASTE OF HERBS
4 servings

1 kg/ 35 oz of potatoes, use a floury type
250 g/ 8,8 oz flour (you might need a little bit more or a little bit less, it depends on the humidity of the air
½ – 1 tsp salt
4-5 tsp finely chopped fresh herbs, I used thyme, sage and rosemary

– Boil the potatoes without peeling them, in this way they don’t absorb too much liquid.
– Press the now peeled potatoes through a potato press (is that the right word I wonder) into a large bowl while they are still hot because when they are cold it is next to impossible to do it.
– Sift the flour and add the salt before you start kneading the whole into a smooth dough.
– Sift some flour on a flat surface and roll pieces of dough into thumb-thick snakes. Cut these into 3 cm long pieces.
– Drop them into boiling water in batches, when they reappear at the surface they are ready to be drained and put into a hot bowl.
– I often serve them with slightly browned butter with leaves of sage in (they get really nice and crispy!) and freshly grated parmesan but you can serve gnocchi with almost anything: tomato sauce, meat sauce, pesto, you just name it!



L