Gnocchi Di Basilico
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g potato (s), floury boilin
- 100 g flour
- 100 g semolina
- 100 g cheese (pecorino), rated (alternatively Parmesan)
- 1 egg (s)
- 1 packet basil, chopped
- salt and pepper
- butter
- Parmesan or Pecorino
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water until cooked in cold water and peel them. Mash while still hot or press through the potato press. Mix with flour, semolina, cheese, egg and basil. Season to taste with salt and pepper. Let the mass swell in the refrigerator for at least 1 hour.
- Then form gnocchi out of it - you can either form small rolls and cut them into small pieces or actually form small balls out of the mass. Depending on your preference and time.
- Let the gnocchi simmer in boiling salted water - do not boil them until they float on the surface. Remove with a slotted spoon, rinse with cold water and keep warm in a bowl.
- Serve with freshly grated Parmesan or serve with a sauce, if you like.
- They also taste good with a few fresh tomato wedges seared in the pan!
- In this case, it is better to season again with salt and pepper.
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