Gastronomixs

Rocket gnocchi

A variation on the classic Italian preparation of potato. The rocket gives the gnocchi a light, spicy flavour. 

Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.

Rocket gnocchi

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

750

g

potatoes, floury

15

g

salt

300

g

rocket

125

g

pasta flour

4

 

egg yolks

75

g

melted butter

30

g

Parmesan cheese, grated

Preparation method

  • Bake the potatoes on salt in the oven at 200°C for 30 to 40 minutes. The cooking time depends on the size of the potatoes.
  • Remove the potato skins.
  • Push the potatoes through a potato ricer or sieve.
  • Measure 500g of the purée.
  • Very briefly blanch the rocket and plunge it into iced water.  
  • Remove the rocket from the water and pat dry thoroughly.
  • Finely chop the rocket.
  • Mix all the ingredients, except for the rocket using a butterfly whisk attachment.
  • Add the chopped rocket.
  • Sprinkle a little pasta flour onto the working surface to roll the dough into small balls. The flour will prevent the dough from sticking.
  • Divide the balls into the desired number of pieces.
  • Shape these into small balls and roll carefully over a gnocchi board.
  • Boil the gnocchi in water until they rise to the surface.

Serving suggestions

  • In a composition with components of tomato, Parmesan cheese, and pine nuts.
  • In a composition with components of beef, artichoke, and butter.
  • As a potato garnish in a fish dish. 

Previous page