John Myers
Basil Gnocchi
The perfect basil gnocchi recipe with a picture and simple step-by-step instructions.
- 300 g Floury potatoes
- 100 g Durum wheat semolina
- 50 g Freshly grated Parmesan
- 1 Egg size M
- Salt, nutmeg, pepper
- 50 g Butter
- 3 tbsp Finely chopped basil
- Cook the potatoes, peel them and press them through the potato press. Place on a baking sheet and let cool down.
- Knead the cooled potatoes with semolina, Parmesan, salt, pepper, nutmeg and egg to a smooth dough.
- Shape the dough into finger-thick rolls and cut off 3 cm wide pieces. Make grooves in the gnocchi with the back of a fork and let it steep for a few minutes (approx. 5-7 minutes) in the slightly boiling salted water. When the gnocchi float to the surface, they’re done.
- Froth the butter in the pan, add the finely chopped basil and stir everything together. Add the drained gnocchi and mix again.
- Serve the finished gnocchi as an accompaniment to meat dishes or solo with homemade tomato sauce.
- Tip 6: replace the basil with sage, then they can also be served with ossobuccuo.
Facebook Comments