Gnocchi with Wild Rocket

Handmade potato gnocchi served in a vibrant sauce of blanched rocket, watercress, garlic, chilli, and aromatic fresh basil.

Vegetarian Dinner Italian Main Course Pasta Gnocchi

Estimated Nutrition

Calories

660.6

kcal / serving

2642.4 kcal total

Carbs

58.7g

per serving

234.6 g total

Fat

41.2g

per serving

164.8 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolks

Parmesan

freshly grated, or vegetarian alternative

GrainsCereals

150

Plain Flour

Rice Flour

for dusting

NutsSeeds

Salt

to taste

Pepper

to taste

clove

Garlic

finely chopped

piece

Basil

leaves, roughly torn

OilsFats

150

Extra-Virgin Olive Oil

Vegetables

700

Desiree Potatoes

roughly cut into even pieces, unpeeled

300

Wild Rocket

roughly chopped

200

Watercress

roughly chopped, stalks discarded

piece

Onion

small, finely chopped

piece

Red Chilli

small, finely chopped

Method

Boil potatoes in salted water until tender, about 15 to 20 minutes.

Drain potatoes, peel while warm, mash until smooth, and cool completely.

Mix cooled potatoes with salt, pepper, egg yolks, and flour to form a dough.

Roll dough into long sausages on a surface dusted with rice flour and cut into 2cm pieces.

Blanch rocket and watercress in boiling water for one minute, then refresh in cold water and drain.

Fry onion, garlic, and chilli in olive oil until soft, then stir in the greens and basil.

Simmer gnocchi in boiling water until they rise to the surface, then drain and add to the sauce.

Grate parmesan over the dish and serve immediately.