Potato Gnocchi with Garlic and Herb Sauce
- 2 lb old potatoes cut into 1 cm (1/2 inch) pieces
- 2 oz butter or margarine
- 1 egg beaten
- 10 oz plain all-purpose flour
- 4 floz olive oil
- 2 garlic cloves very finely chopped
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh basil
- salt and pepper
- freshly grated Parmesan optional
- mixed salad greens
- warm ciabatta
- Cook the potatoes in boiling salted water for about 10 minutes or until tender. Drain well.
- Press the hot potatoes through a sieve (strainer) into a large bowl. Add 1 teaspoon of salt, the butter or margarine, egg and 150 g (5 oz) 1 1/4 cups of the flour. Mix well to bind together.
- Turn on to a lightly floured surface and knead, gradually adding the remaining flour, until a smooth, soft, slightly sticky dough is formed.
- Flour the hands and roll the dough into 2 cm (3/4 inch) thick rolls. Cut into 1 cm (1/2 inch) pieces. Press the top of each one with the floured prongs of a fork and spread out on a floured tea towel (dish cloth).
- Bring a large saucepan of salted water to a simmer. Add the gnocchi and cook in batches for 2 - 3 minutes until they rise to the surface.
- Remove with a perforated spoon and put in a warmed, greased serving dish. Cover and keep warm.
- To make the sauce, put the oil, garlic and seasoning in a saucepan and cook gently, stirring, for 3 - 4 minutes until the garlic is golden. Remove from the heat and stir in the herbs. Pour over the gnocchi and serve immediately, sprinkled with Parmesan, if liked, and accompanied by salad and warm ciabatta.
Calories: 817 kcal
Carbohydrates: 95 g
Protein: 14 g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 133 mg
Potassium: 1073 mg
Fiber: 7 g
Sugar: 2 g
Vitamin A: 466 IU
Vitamin C: 45 mg
Calcium: 71 mg
Iron: 6 mg