POTATOES GNOCCHI WITH ROCKET LEAVES

This is a variation of the original recipe "Potato gnocchi with nettles."

We decided to replace the nettles with the rocket salad because some researches we did showed us that this plant (nettle) is not tolerated by all organisms.

We have therefore decided to use the rocket as a variant of the nettle.

The small town of Oreno, a fraction of Vimercate, has always been known as a country of potatoes: here a particular type of white potato is grown, the Kennebec Canadian, perfectly suited for its compactness to be used for gnocchi, pasta and mashed potatoes. The Potato Festival is held in September since the sixties of the twentieth century, with tasting dishes and preparations made ​​from potato. The characteristics of the Oreno's potato: it is a white-fleshed potato, powdery, particularly rich and intense in flavour, ideal for gnocchi as it is especially suitable for its flesh consistency because it allows you to mix the ingredients well.

POTATOES GNOCCHI WITH ROCKET LEAVES

•        Serves 6 people;

•        Oreno's potatoes, 1Kg

•        all prupose flour

•        rocket salad cooked and dried, 200g

•        Egg, 1

•        Tomato Sauce, 300 ml

•        Extra virgin olive oil, 1 tablespoon

•        Sale, q.b

•        Basil, q.b

Method:

Wash the rocket and boil it in a little water.  Cool and drain.

Do not throw away the cooking water, set aside. Wash and boil the potatoes for 20 minutes, putting them in a pot with the water still cold. Meanwhile, prepare on the table the  flour and a pinch of salt.

Chop the rocket salad well and add it to the floor. Peel the potatoes when they are still hot, mash with a potato's masher.     

Add the mashed potatoes, a whole egg, a tablespoon of olive oil and a pinch of salt, knead until you reach a consistency similar to a firm dough and velvety to the touch.  

Cut a piece of dough and shape it in the form of a long worm and, with the help of a knife, cut into pieces not too big of approximately 1.5 cm in length.

Pour the gnocchi into the boiling water, put a tablespoon of olive oil and when they rise to the surface they are ready, season it with a simple tomato sauce and fresh basil.