Gnocchi is a dish of Italian cuisine. They look very similar to our dumplings and lazy dumplings. Most often, gnocchi is made from potatoes, and in the spring during the green season I recommend cooking them with the addition of sorrel. You can sprinkle the dish with cheese, pour over fragrant melted butter or bake in the oven.
Gnocchi can be served as a side dish or main course, complemented by a salad of fresh vegetables or sprinkled with plenty of sauce.
Such potato gnocchi with sorrel can be successfully frozen, and when you need to quickly cook lunch or dinner, boil in water and serve. On the second day, gnocchi can be fried in a pan, they will have a beautiful golden crust, and the middle will remain soft.
Boil peeled potatoes in water until tender. To make it faster prepared to cut it with a medium cube. Drain all the water. We need to get rid of excess moisture. Knead mashed potatoes. Without water, milk and butter, this will be harder to do, but we need to get dry, friable potato mass. You can skip the potatoes through a meat grinder.
Wash the sorrel thoroughly to get rid of dirt and sand. At the sorrel, cut thick petioles and finely chop the leaves.
Boil water in a separate pan. Put the small pieces of sorrel in a sieve and literally lower it into boiling water for 15-20 seconds. Without losing time, put the sorrel under cold water, and it is better to lower it in a container with water and ice. The sorrel will darken a little, but upon contact with cold water it will have a brighter color.
Add sorrel to the mashed potatoes, 1 tablespoon of finely chopped green garlic and onions. Mix.
Then add the egg, hard cheese (chopped on a fine grater), salt, flour, nutmeg on the tip of the knife and ground black pepper.
Knead slightly sticky dough well.
Sprinkle the board or work surface with flour, lay out part of the potato dough and roll a sausage with a diameter of 2.5-3 cm. Dip the knife in flour so that the dough does not stick to the blade and cut into 2 cm slices. Flatten the surface of the product with a fork to give a wavy shape to future gnocchi.
Boil water in a saucepan, salt. Gently lower the gnocchi and boil for no more than 2 minutes, until they rise to the surface. With a slotted spoon, catch the finished gnocchi, transfer them to a dish and pour the sauce.
Melt the butter in a pan, add the chopped parsley and the remaining green onions and garlic. Greens should not be kept in a pan for a long time, simmer for 1-2 minutes to make the butter fragrant. This green oil perfectly emphasizes delicate potato gnocchi with sorrel, making the dish brighter in taste.