Herb gnocchi with marjoram
Instructions
Peel and wash the herbs and borraggine, blanched vegetables in boiling water for about 3 minutes then drain well and chop, strizzatele.
Boil the potatoes in their skins, peel while still hot, after having spent a few seconds in running water to avoid getting scalded.
Pass the potatoes with potato masher and knead them with the flour, the egg, finely chopped herbs and a pinch of salt.
Formed of approximately 1.
5 rolls inches in diameter, cut the gnocchi and cook in boiling salted water until they float.
Toss with tomatoes dipped for a few seconds in boiling water, peeled and chopped and cooked briefly in a pan with 5 tablespoons of olive oil extra-virgin, leaves two sprigs of Marjoram and ricotta cut into flakes.
Ingredients and dosing for 4 persons
- 1000 g of old potatoes
- 100 g of borraggine leaves
- 100 g of herbs
- 300 g of white flour
- == 1 whole egg
- 500 g of tomatoes
- 2 sprigs of marjoram
- 40 g of grated ricotta
- 5 tablespoons of olive oil extra virgin
- 1 pinch of salt
- Black pepper