Gnocchi and Polenta

Gnocchi and Polenta
1 hr 45 min.


for 4 servings
For the gnocchi
750 grams starchy Potatoes
50 grams Chervil
1 Egg yolk
150 grams Pastry flour
For the polenta
50 grams Butter
250 grams Cornmeal
4 tablespoons Vegetable oil
1 Garlic clove
1 sprig Rosemary
1 liter Water
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Preparation steps

Step 1/3

For the gnocchi: Rinse potatoes, cover and boil in a pot. Rinse parsley, shake dry and mince. Drain potatoes, evaporate and press through a ricer. Knead potatoes with 1/2 teaspoon salt, chervil and egg yolks. Add enough flour to create a supple, well malleable dough. Shape dough into a finger-thick roll and slice into 1.5 cm (approximately 1/2 inch) long segments. Press segments with a fork and cook in a large pot of boiling salted water. Remove when gnocchi float to the top. Drain and toss in melted butter.

Step 2/3

For the polenta: Bring a large pot of salted water to boil. Stir in cornmeal. Remove from heat and spread onto a cutting board, about 2 cm (approximately 3/4 inch) thick and let cool. 

Step 3/3

Peel and press garlic. Combine garlic and oil. Mince rosemary and stir into oil. Drizzle cooled polenta with oil and cut into diamond shapes. Serve gnocchi with polenta.