Has your supermarket's pasta department been robbed? Do not panic. Alexia Duchêne, the head of the Datsha Underground restaurant (57, rue des Gravilliers, Paris III) and semi-finalist of Top Chef last year, has the miracle solution: make your own homemade gnocchi.
These small pasta made from flour and potato are very inexpensive and very simple to prepare. At the Datsha Underground table, we have already seen them accommodated with a siphon with maroilles cheese or a lemon paste… For this third episode of “Cook confined”, they are simply coated in a pretty butter and basil sauce (or any other herb you will find). A delight.
Difficulty: easy
Time: 30 minutes
Price: 1.50 euro / person
The ingredients for the basil butter gnocchi recipe
For 2 people
- 125 g flour
- 1 egg
- 500 g coarse salt
- 60 g butter
- ½ bunch of basil (or another fresh herb)
- 50 g parmesan
- Salt
- Pepper
- 1 drizzle of olive oil
The recipe steps
1. Prepare the dough
Place a bed of coarse salt on a baking dish. Put the potatoes in it and bake at 180 ° C for 30-45 minutes. The knife should go easily through the potato.
Peel the still hot potatoes and put them in a bowl.
Mash them, add flour, egg, olive oil, a little salt and pepper.
On a floured work surface, roll into a roll of 2 cm in diameter, and cut into small cushions 2 to 3 cm in length.
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Coarsely mince the basil.
2. Switch to the pan
Bring a large pot of salted water to a boil. Cook the gnocchi for 2-3 minutes until they rise to the surface.
Meanwhile, in a pan, melt the butter with a small glass of gnocchi cooking water. Leave to reduce.
Add the gnocchi and herbs, stir gently to coat them with butter sauce.
Place on plates, season with pepper and cover with Parmesan cheese.
