Homemade basil and Parmesan gnocchi

Huile d'olive de Haute-Provence PDO
Intense flavour
Gnocchis maison basilic – parmesan
A PDO
Preparation
40 min
A PDO
Cooking time
1h10
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children World cuisine Main course Vegetarian Summer

Ingredients

A PDO
For 4 personnes
For the gnocchi:
  • 600 g potatoes (Mona Lisa or Bintje variety)
  • 60 g of flour
  • 1 egg
  • 4 tablespoons of full-flavoured olive oil
  • ½ teaspoon of grated nutmeg
  • Salt, pepper
For support:
  • 2 tablespoons of full-flavoured olive oil
  • 1 bunch of basil
  • 100 g of grated Parmigiano Reggiano PDO

Tip

We recommend a full-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …

Instructions

  • Bake the potatoes in the oven with their skins on (allow between 45 and 60 minutes). Once cooked, scoop out the flesh and put it through a food mill.
  • In a mixing bowl, mix together the egg, nutmeg, strong-flavoured olive oil and salt. Add the mashed potatoes and the flour. Knead the mixture until you have a smooth dough (if it’s too sticky, add a little more flour).
  • Divide the dough into 4 pieces and shape them into 4 long, thin rolls.
  • Dust them with flour and cut them into 1 cm pieces. Shape them into gnocchi by pressing them down with a fork whilst holding them in your hand.
  • Poach the gnocchi in a large pan of gently simmering salted water. Once they rise to the surface, they are cooked. Drain them.
  • Fry the gnocchi in 2 tablespoons of full-flavoured olive oil, add the Parmesan and chopped basil, and toss to combine. Season with pepper. Serve immediately.

Tip

We recommend a full-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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