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🍽️ Crispy Green Gnocchi with Purslane

680 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• salt
• 1 egg
• 1 handful purslane
• 200 g flour
• nutmeg
• 250 ml heavy cream
• 2 tbsp crème fraîche
• 2 eggs
• 80 grated cheese (e.g. Pecorino)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
3. 3. Drain the water and peel the potatoes.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the potatoes cool until the steam has evaporated.
6. 6. Add an egg, finely chopped purslane, and flour to the potatoes.
7. 7. Season the mixture with salt and ground nutmeg.
8. 8. Knead everything into a smooth dough.
9. 9. Dust your work surface with flour.
10. 10. Shape the dough into finger-thick rolls.
11. 11. Cut the rolls into pieces about 1 cm wide.
12. 12. Optionally roll the pieces over the back of a fork to shape them.
13. 13. Cover the gnocchi with a kitchen towel.
14. 14. Let the gnocchi rest for about 10 minutes.
15. 15. Add the gnocchi to boiling salted water.
16. 16. Simmer the gnocchi gently for 8 to 10 minutes.
17. 17. Preheat the oven to 200 degrees Celsius fan-forced.
18. 18. Whisk cream, crème fraîche, eggs, and cheese in a bowl.
19. 19. Season the cream mixture with nutmeg and a little salt.
20. 20. Remove the gnocchi from the water with a slotted spoon.
21. 21. Let the gnocchi drain well.
22. 22. Place the gnocchi in an ovenproof dish.
23. 23. Pour the egg cream over the gnocchi.
24. 24. Bake the gnocchi in the oven for 15 to 20 minutes until golden brown.
25. 25. Remove the gnocchi from the oven and serve.

Nutrition per serving

• kcal: 680
• Protein: 22 g · Fett/Fat: 38 g · Carbs: 65 g