Angela's Italian Recipe for 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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