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Purslane gnocchi
(0 votes)
Difficulty:
easy
Preparation:
40 min.
Preparation
ready in 55 mins
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Ingredients
for
4
- Ingredients
- 500 grams Purslane
- salt
- 175 grams Ricotta cheese
- 1 generous pinch Lemon peel
- 120 grams freshly grated Parmesan
- 1 egg
- 2 egg yolks
- 150 Pastry flour
- peppers (freshly ground)
- Nutmeg
- butter (for the pan)
- parsley (for garnish)
Preparation steps
1.
Rinse the purslane, shake dry, and remove the tough stems. Blanch the purslane in salted water. Drain and squeeze out any extra water. Chop finely and knead with the ricotta, lemon zest, 60 gram (approximately 1/2 cup) of Parmesan, egg yolks, and flour until smooth. Add more flour if needed. Season with salt, pepper, and nutmeg. With a spoon, form the dough into small gnocchi. Gently roll in flour and cook in boiling salted water for about 8 minutes.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Remove the gnocchi with a slotted spoon and place in an oven-proof, buttered form. Sprinkle with the remaining Parmesan cheese and bake for 4-5 minutes in the preheated oven.
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