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.
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.