Herb Gnocchi

5 from 1 vote

This recipe results in pillow soft gnocchi

Recipe Category: Italian

Makes enough for: people

Pour water into a saucepan that has a steamer basket *
Place the potatoes into a steamer, and steam until cooked
Top the water up, add salt and bring to the boil while you make the gnocchi
Mash the potatoes using a ricer, discarding the skins and weigh out 550 grams
Place the mashed potato into a bowl and add the cheese, flour, eggs, parsley and salt
Gently mix together then turn out onto a lightly floured surface
Divide into 100g balls and roll each one into 1cm-thick sausage shapes
Use a pastry cutter to cut 2cm pieces
If you have a gnocchi roller you can roll each one at this stage (optional)
Place all of the pieces onto a lightly floured board until you are ready to cook them
Gently drop the gnocchi into the boiling water about 10 at a time to not crowd the pot
When they rise to the surface, remove using a slotted spoon and drain on paper towel
When they are dry but still warm, add the butter to a large frying pan over a medium temperature
Sauté the gnocchi in the butter until golden brown on both sides
Serve straight away with a sauce of your choice

* if you don't have a steamer basket, cook the potatoes in the microwave