John Myers
Potatoes: Baked Herb Gnocchi Made from Baked Potatoes
The perfect potatoes: baked herb gnocchi made from baked potatoes recipe with a picture and simple step-by-step instructions.
- 2 Servings Baked potatoes*
- Flour – amount depends on the potatoes
- 1 pinch Salt
- 1 Tablespoon (level) Maggi herb, dried
- 1 tablespoon Sage leaves, dried
- 1 Tablespoon (level) Parsley, dried
- 1 tablespoon Dried basil
- 3 tablespoon Sunflower oil
- Unfortunately, I have to use the dried herbs, but of course fresh herbs are used for this in summer.
- Warm up the baked potatoes slightly and then put them through the potato press. If they are cold, that is hard work.
- Grind the herbs in a mortar and add to the potatoes together with salt and flour.
- Add as much flour – it is different every time, therefore no amount stated above – until you get a smooth dough that no longer sticks.
- Bring enough water to the boil, add salt and now shape gnocchi out of the dough. Since I’m a lazy person, I turn small balls and flatten them with the heel of my hand.
- Put these “thalers” into the boiling water. As soon as they float on top, take them out and let them cool on a baking sheet or something similar.
- Heat the fat in a pan and fry the gnocchi until golden on both sides. Be careful – they turn black quickly.
- Of course, this recipe can also be made with normal boiled potatoes.
- To freeze, I put the whole tray in the chest and only when they are frozen do they come in a bag. Of course, you can also freeze them in a can. Then please put a piece of foil in between after each layer.
- Here I served the gnocchi with my mixed mushroom vegetables. (Mushrooms: mixed mushrooms with vegetable dumplings)
- * Link to poultry: Marinated chicken legs from the pipe with baked potatoes
Facebook Comments