Gnocchi with Herb Salsa Verde Recipe

Salsa verde gnocchi are topped with pesto-like sauce of capers and anchovies. You can whip this up in no time if you’re pressed for time

Gnocchi is a delicious Italian food that is made with ricotta and potatoes. This dish can be served with a variety of sauces.

The herb salsa verde pairs well with gnocchi because the flavors are complementary. The herbs also give the dish a refreshing kick that you won’t find in most other dishes.

We had gone to San Francisco one day and made our way to Cookin, the used kitchen store where everything is in piles on the ground and tables. Everything looks like it will topple over if you grab something. The amount of items they have is overwhelming, to say the least.

The owner is notoriously a bit prickly with the customers, so we made sure to be extra nice to her but not suck up to her and annoy her. We ended up having a good experience with her. Adam found some melon ballers, a rectangular ice cream scoop, and a gnocchi board which he had been looking for. 

So the next day, we made gnocchi.

This was the first recipe we made during our recipe testing marathon. I didn’t even plan to take photos at first. But then, when he was shaping the gnocchi, the light was so beautiful and subtle that I ran to get my camera. 

To be honest, I’m not one for any type of pasta. Generally not gnocchi at all; too soft for me; I want a bit of crunch. I never crave it; I hate when it’s the only vegetarian option in a restaurant, and it just doesn’t do it for me. So hesitant, I tried it. And I actually liked it. The herbs really lightened it up for me, and I would definitely eat this again…. in small portions.

Potato Gnocchi

salt and pepper                             

  • 1 lb russet potatoes                         
  • 3 egg yolks                                 
  • 1/2 cup (40g) grated parmesan                        
  • 1/2 cup (62g) ap flour                                
  • 1/2 cup (62g) ap flour 

Oven 425F.

Spread a layer of salt on a baking sheet and arrange potatoes on top. Bake until slightly overcooked, 45 minutes. Let cool enough to handle. Cut in half and scoop out the flesh. Pass the potatoes through a ricer or tamis.

Mix potatoes, yolks, parmesan, salt, and pepper in a bowl. Mix well. Sprinkle the first amount of flour over. Press into the potatoes, fold the mass over on itself and press down again. Do this until incorporated, then add the second amount of flour and repeat.

On a floured surface, take a chunk of dough and roll it into a 1/2 inch in diameter log. Cut into 1/2 inch pieces. Keep floured to prevent sticking. The shape on a gnocchi board.

Freeze if not used right away or cook for about 90 seconds in boiling salted water.

Herb Salsa Verde

  • 2 parts parsley
  • 1 part cilantro
  • 2 parts basil
  • 1 part scallion tops
  • garlic clove
  • chili flake
  • lemon zest and juice
  • olive oil

Blanch parsley and scallion, shock and drain. Puree all herbs, garlic, and chili flakes. Slowly add olive oil. Finish with lemon juice and salt.

Toss pasta in and serve with grated parmesan cheese.

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