500gram Potatoesfloury potatoes like Russets and Idahos
1Egg
2tbspButter
125gramFlour
30gramGrated Cheeselike a hard local cheese, from either cow, goat or sheep milk
Pinchof Nutmeg
Sauce Ingredients
150gramButterunsalted
½Lemon
Pinch of Cinnamon
500gramSeasonal Vegetables
Serve with
ExtraCheese
SomeBasil Leaves
Chili Oil
Instructions
Roast the veggies
Preheat your oven on 180 degrees Celsius or 356 degrees Fahrenheit.
Slice the vegetables in cubes and transfer them to an oven dish. Add some olive oil, salt & pepper. Roast these vegetables until cooked and brown, about 45 minutes.
Making the Gnocchi
Cook or steam the potatoes until there are cooked. Then remove the skin and press the hot potatoes through a fine sieve.
Mix the potato with the butter, nutmeg, egg and flour. You can best use a wooden spoon for this. Last but not least, add the cheese, salt & pepper to your gnocchi.
Let the gnocchi cool down to room temperature.
Shaping the Gnocchi
Flour your kitchen counter and divide the gnocchi dough in small balls. Easiest method to use is to roll out the dough, cutting the dough in equal squares and then roll those small squares into gnocchi. However, you can also just form smaller balls from the big dough ball. Use enough flour for this process in order to make sure the gnocchi doesn't stick to your kitchen counter.
Bring a great amount of salted water to a boil, and cook the gnocchi for about 5 minutes. The water should be boiling in the beginning, but during the cooking process it is important that heat is on a medium/low heat. You can better poach the gnocchi gently instead of hard boiling it. If the gnocchi comes to the surface, the gnocchi is ready.
Making the Sauce
Melt the butter in a saucepan on a low-medium heat. You want the butter to turn brown. Then add the juice of ¼ lemon, a pinch of cinnamon, and a bit of finely grated lemon peel. Add the cooked gnocchi, and cover all the gnocchi pieces with brown butter.
Then add the roasted vegetables and mix this shortly.
Serve the gnocchi directly with extra cheese, basil & (if you like) some chili oil.