Gnocchi with Garlic and Herbs

Rinse potatoes, remove peel and boil well in salted water until tender. Sift the flour. Rinse the basil and grind it in a mortar with the peeled garlic, the pine nuts and a little salt. Add the chopped parsley, olive oil and the juice of one lemon. Strain the cooked hot potatoes (grate them with a grater or through a passevite). Mix with flour and beaten egg. Add the basil mixture to the dough. Add enough flour to the dough until it separates well from the baking bowl. Shape the dough into rolls 2.5 to 3 cm thick and cut them into 3 cm long pieces. Press a little with a fork to give it the typical gnocchi shape. Spread it out on a dish and sprinkle a little flour on it. Boil salted water and cook the gnocchi in batches at low temperature. When they are cooked they rise to the surface. Skim them and put them in a large enough bowl. Sprinkle a little parmesan on top. Continue until all are cooked.

Tip: omit culinary herbs and garlic and crush tomato pelati and fold in. Without garlic and kitchen herbs it is the basic recipe for gnocchi

Our tip: It is best to use fresh herbs for a particularly good flavor!

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