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Herby Summer Green Gnocchi

Herby Summer Green Gnocchi
The Delish Sisters, Kate and Rebecca Lund, modestly describe their cooking as healthy, home-style food. Try their recipe for Herby Summer Green Gnocchi…

Herby Summer Green Gnocchi

The Delish Sisters, Kate and Rebecca Lund, modestly describe their cooking as healthy, home-style food. Try their recipe for Herby Summer Green Gnocchi... Recipes Herby Summer Green Gnocchi European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500g potatoes
  • 125g 
00 tipo flour
  • 150g Parmesan
  • olive oil
  • salt and pepper
  • 1 tbsp basil, chopped
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped
  • Sauce
  • 1 cup 
spinach, finely shredded
  • ½ cup each fresh basil and coriander
  • ¼ cup fresh dill
  • 1 tbsp fresh mint
  • 2 cloves garlic
  • 2 tbsp butter
  • 1 cup cream
  • 100g grated Parmesan
  • 1 cup water
  • salt and pepper
  • fresh wild rocket to garnish

Instructions

  1. Boil the potatoes until soft. Peel and push them through a sieve or use a potato ricer to get rid of any lumps. Add the potato to the flour. Add the Parmesan, a glug of olive oil, salt, pepper and finely chopped herbs. Mix well. Roll the mixture into 30g balls and place them on a floured tray.
  2. For the sauce, place the spinach and herbs and the garlic cloves into a blender and pulse with some olive oil to loosen the mixture. Get a pan onto the stove with 1 tbsp butter. Pour the herb mixture into the pan and sauté for about 3 minutes. Add the cream and 150g Parmesan and let it simmer on a low heat for about 5-10 minutes. Add some water if the sauce seems too thick, and leave it to bubble.
  3. Heat the other tbsp of butter and a little olive oil. Lightly fry your gnocchi balls to get them nice and golden. Season the sauce and ladle into the base of a bowl. Place the gnocchi balls onto the sauce and top fresh wild rocket.

Wine suggestion: Secateurs Chenin Blanc

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