Potato and Borage Gnocchi are a dish I often cook, I like borage, and I use it often, especially in fillings (ravioli and pansoti) or to color the dough. Borage is a wild plant with slightly rough leaves and purple flowers used not only in cooking but also in herbal medicine thanks to its properties.
Other recipes with gnocchi by clicking the links below
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 451.72 (Kcal)
- Carbohydrates 63.44 (g) of which sugars 2.79 (g)
- Proteins 15.24 (g)
- Fat 16.73 (g) of which saturated 10.05 (g)of which unsaturated 5.94 (g)
- Fibers 3.52 (g)
- Sodium 404.49 (mg)
Indicative values for a portion of 263 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb red potatoes
- 1 bunch borage
- 1 1/4 cups all-purpose flour
- 1 egg (medium)
- 1 pinch nutmeg
- 1/2 tsp fine salt
- 1/3 cup semolina
- 3 1/2 tbsp butter
- 2 tsp sage
- 1/4 cup Parmigiano Reggiano DOP
Tools
- Wooden Board
- Pot
- Pan
- Potato Masher
- Gnocchi Board
- Mezzaluna
Steps
Boil the potatoes with their skin on. Meanwhile, wash the borage leaves well to remove all impurities, gently remove the stem and vein. Drain them and place them in a pan on low heat, cover and let them wilt in their liquid for 10 minutes. Squeeze them, place them on the cutting board, and chop them with the mezzaluna or blend them with the egg as I do. Pass the peeled potatoes through the potato masher and collect them on the wooden board with the flour, nutmeg, salt, borage, and egg.
Knead quickly and sprinkle the wooden board with semolina to make the dough less sticky. Form the classic rolls, cut the gnocchi, and pass them on the gnocchi board. Heat a wide and shallow pot with water, when it boils, salt it and drop half the gnocchi. Collect them as soon as they float and drop the other half (this ensures even cooking for all gnocchi). In a pan, melt the butter, add the sage, and stir to flavor the gnocchi, add the Parmesan, and serve garnished with borage flowers.
