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Basil gnocchi

updated

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Ingredients for 4 servings:

  • 500 g potatoes, floury
  • 300 g semolina (durum wheat semolina)
  • 1 egg(s)
  • 1 bunch of basil
  • 50 ml olive oil
  • 1 pinch of salt
  • 1 piece(s) butter, melted
  • 1 tbsp flour
  • Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very simple recipe

Boil, peel, and mash the potatoes as usual. The potatoes must be hot during preparation, otherwise the mixture will not bind as well. Add an egg and mix with salt and durum wheat semolina until a dough forms. Puree the basil with oil. Mix with the potato dough. Flour the work surface. Roll the dough into a sausage shape about 1 cm thick, cut into small pieces, and form them into balls. Form gnocchi with a fork. Cook in boiling salted water for 2-3 minutes until they float to the top. Then toss in melted butter. Serve as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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