I love real homemade potato gnocchi. And with the start of the vacations and the kids at home, it's the perfect entertainment to keep them busy and introduce them to seasonal cooking.
I used savory to flavor the gnocchi, but any other herb goes very well: sage, rosemary etc. Ditto for the Basil. Large restaurants use pine nuts, which are great, but expensive. Choose kernels of Nuts or almonds, which are more economical.
A little tip for cooking gnocchi: keep a close eye on them, and as soon as they rise to the surface, they're done. And don't worry if you don't make perfectly sculpted gnocchi the first time: they'll still be delicious, and the knack will come sooner or later.
- Chef Julian
|Parmesan cheese, grated
- Pesto -
Leaves of Basil
|Parmesan cheese, grated
Cook the potatoes with the skins on in a large pot of salted water or steam them.
Meanwhile, prepare the potato pesto. Basil.
Bring a second saucepan of salted water to the boil, then plunge in the leaves. Basil for 1-2 minutes, then cool immediately in iced water.
This will fix the green color of the Basil. This works with all green vegetables and herbs.
Blend or pound Basil leaves with all the pesto ingredients. The mixture should be smooth; if necessary, add a dash of water.
Set aside in a cool place.
Once the potatoes are cooked, drain them and leave them to cool out of the water. Under no circumstances should they become waterlogged.
Once dry and cool enough to handle, remove from the water.peel and mashed potato them.
Add 2 tablespoons olive oil, whole egg, yolk, Parmesan and chopped savory, some Saltpepper, then finish with a sprinkling of flour.
Mix all ingredients with a spatula or, on a clean work surface, by hand. The dough will be sticky, which is normal. The more flour you add, the more compact and heavy your gnocchi will be. It's up to you to judge according to your intuition.
Take ¼ of your mixture to start shaping the gnocchi and keep the rest covered with a tea towel.
Farinate your work surface and the palms of your hands.
On the work surface, roll out the dough with the palms of your hands into long sausages 3 cm in diameter.
Using a knife, cut the dough into 3 cm pieces. These are your basic gnocchi.
You can now gently roll each piece over the back of a fork or fine grater to add grooves, or simply roll them into balls.
To cook the gnocchi, take a skimmer and plunge them into a large pot of boiling salted water.
As soon as they rise to the surface, remove them from the water and set them aside in a large bowl with a little olive oil.
Season with salt and pepper.
Arrange your gnocchi in a shallow dish, add the pesto and serve. Basil pesto to taste and finish with the fresh tomatoes and a few arugula shoots.
And there you have it, you'll be telling us all about it!