Green Gnocchi with Purslane
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 1 egg
- 1 handful Purslane
- 200 grams Pastry flour
- Nutmeg
- 250 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 eggs
- 80 grated Cheese (such as Pecorino)
Preparation steps
Rinse the potatoes and boil in salted water for about 30 minutes until done. Drain, peel and press through a ricer while still hot. Add the egg, finely chopped purslane and flour to the potatoes. Season with salt and nutmeg. Knead to make a smooth dough. On a floured surface make finger-thick rolls and then cut about 1 cm (approximately 1/2 inch) wide pieces. Roll over a fork back, cover with a kitchen towel let rest about 10 minutes. Drop the gnocchi into boiling salted water. Gently simmer for 8-10 minutes. The gnocchi are cooked when they float to the surface.
Preheat the convection oven to 200°C (approximately 375°F).
Whisk the cream with the creme fraiche, eggs, and cheese and season with nutmeg and salt. Remove the gnocchi from the water with a slotted spoon and drain well. Place in an ovenproof dish and pour the cream mixture over the top. Bake in the oven until golden brown (15-20 minutes) and serve.
