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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Herb Gnocchi
Herb Gnocchi
(Gnocchi d'Erba)
 
 
Ingredients:
 
1 cup flour
4 eggs
10 chives, finely chopped
Leaves from 7 sprigs parsley, finely chopped
Leaves from 6 sprigs chervil, finely chopped
Leaves from 3 sprigs tarragon, finely chopped
1 cup freshly grated Parmigiano-Reggiano cheese
12 tbsp butter
Sea salt
 
Directions:
 
Bring a large wide pot of water to a boil over high heat.

Place 1 cup cold water, 9 tbsp of the butter, and 1 and 1/2 tsp of salt into a heavy medium saucepan and bring to a boil over high heat.

Remove pan from heat.

Add flour all at once, and vigorously stir with a wooden spoon until mixture forms a smooth dough.

Return pan to medium heat and cook, stirring constantly, until dough pulls away from sides of pan, about 1 minute.

Transfer dough to the bowl of a standing mixer fitted with the paddle attachment.

Beat in eggs, one at a time, on medium speed, making sure each egg is fully incorporated after each addition.

Increase speed to high and beat dough for about 30 seconds.

Add Parmigiano-Reggiano cheese, chives, parsley, chervil, and tarragon and beat well.

Transfer dough to a pastry bag fitted with a L" plain tip.

Add 2 generous pinches salt to boiling water and reduce heat to maintain a gentle simmer.

Working quickly over the simmering water, pipe out 1/4-inch of the dough.

Dip a knife into the hot water and cut off extruded dough, allowing it to fall into the simmering water.

Repeat piping and cutting process with about one-quarter of the dough.

Cook gnocchi in simmering water until they float.

Continue to cook them for 3-5 minutes more.

Transfer gnocchi with a slotted spoon, draining them well, to a large wide dish.

Add remaining 3 tbsp butter and toss until well coated.

Repeat piping, cutting, cooking, draining, and tossing-in-butter process 3 more times with remaining dough. Serves 4-6.
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