← All recipes

🍽️ Potato Gnocchi with Sorrel and Hazelnut Butter

485 kcal · 30 min · 4 servings

Potato Gnocchi with Sorrel and Hazelnut Butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Place the peeled potatoes in salted water and boil them for about 30 minutes until tender.
  3. 3. Drain the cooking water and let the potatoes steam dry for a moment.
  4. 4. Press the warm potatoes through a potato ricer into a large bowl.
  5. 5. Allow the potato mixture to cool down completely.
  6. 6. Rinse the sorrel under running water and shake it dry.
  7. 7. Set aside four stalks of the sorrel for later use.
  8. 8. Pluck the leaves from the remaining sorrel stems.
  9. 9. Add flour, one egg, salt, and grated nutmeg to the cooled potato mixture.
  10. 10. Knead the ingredients into a smooth dough.
  11. 11. Add more flour gradually until the dough no longer sticks to your hands.
  12. 12. Fold the plucked sorrel leaves into the dough.
  13. 13. Wet your hands with water.
  14. 14. Shape small dumplings (gnocchi) from the dough mixture.
  15. 15. Bring a large pot of salted water to a boil.
  16. 16. Add all the gnocchi to the boiling water.
  17. 17. Cook the gnocchi over low heat for about 8 to 10 minutes until they float to the surface.
  18. 18. Place hazelnuts and butter in a small saucepan.
  19. 19. Toast the hazelnuts in the butter until they are golden brown.
  20. 20. Add the four reserved sorrel stalks to the butter.
  21. 21. Season the butter with salt and pepper to taste.
  22. 22. Lift the cooked gnocchi out of the water with a slotted spoon.
  23. 23. Let the gnocchi drain briefly.
  24. 24. Distribute the gnocchi onto deep plates.
  25. 25. Pour the warm hazelnut-sorrel butter over the gnocchi.
  26. 26. Serve the dish immediately.

Nutrition per serving