Stuffed potato gnocchi
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 400 gmealy potatoes
- salted water
- 75 gricotta
- 30 gwalnut kernels
- 1organic lemon
- ¼ tspsalt
- a littlepepper
- 200 gwhite flour
- 50 gricotta
- 1egg
- ¾ tspsalt
- a littlepepper
- salted water
- ½ bunchsage
- 40 gwalnut kernels
- 80 gbutter
Instructions
Step 1
Peel and chop the potatoes. Cook the potatoes (uncovered) in boiling salted water for approx. 20 mins. until soft, drain.Step 2
Pass the potatoes through a food mill into a bowl, allow to cool slightly.Step 3
Place the ricotta in a bowl. Finely chop the walnuts, add to the bowl. Finely grate in a little lemon zest, squeeze in the juice of half a lemon, mix, season.Step 4
Mix the flour, ricotta, egg, salt and pepper into the potato mixture. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.Step 5
Shape the mixture into walnut-sized balls, flatten slightly. Place approx. 1 tsp of filling in the middle of each, cover with the dough, press firmly, shape into balls. Place the gnocchi on a lightly floured tea towel.Step 6
Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain and keep warm.Step 7
Tear off the sage leaves and coarsely chop the walnuts. Heat the butter in a non-stick frying pan. Add the sage and nuts, fry briefly. Add the gnocchi and heat gently.