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.