Herb-stuffed Gnocchi with Sbrinz

I’ll be happy to help you prepare the herb-stuffed gnocchi with Sbrinz. First, Sbrinz is a hard Swiss cheese similar to Parmesan. If you can’t find it, you could easily substitute it with Parmigiano or Grana Padano. Here is the recipe:

Ingredients

• 500 g potatoes
• 1 egg
• 200 g flour, plus more for dusting
• Salt, as needed
• A pinch of nutmeg
• A mix of finely chopped fresh aromatic herbs (for example, basil, parsley, sage, rosemary)
• 150 g grated Sbrinz cheese
• Butter, as needed for dressing
• Fresh sage, for dressing

Preparation

1. Cook the potatoes with their skins on in salted water until they are tender. Drain, peel, and while still hot, pass them through a potato ricer collecting the puree in a bowl.

2. Add the egg to the potato puree, a pinch of salt, nutmeg and the chopped herbs. Mix well.

3. Add the flour and knead until you obtain a homogeneous but still soft dough. If the dough is too sticky, add more flour until you reach the desired consistency.

4. Divide the gnocchi dough into parts and create a long cylinder about 1.5 cm in diameter with each. Cut each cylinder into pieces about 2 cm long.

5. Make an indentation in each piece with your finger and insert a small amount of grated Sbrinz cheese. Close the gnocchi well to seal the cheese inside.

6. Bring a large pot of salted water to a boil and cook the gnocchi a few at a time. When they float to the surface, after about 2-3 minutes, they are ready. Remove them with a slotted spoon.

7. In a frying pan, melt some butter and add a few sage leaves. Cook until the butter begins to turn golden.

8. Pour the gnocchi into the pan with the butter and sage and give them a toss to flavor.

9. Serve immediately with more grated Sbrinz cheese on top of the gnocchi.

Did you know?

Gnocchi is a very versatile dish that can be dressed in various ways, and the addition of herbs brings a particular freshness to the dish. Sbrinz, being a cheese with an intense and slightly fruity flavor, pairs well with the sweetness of the potatoes and the aromaticity of the herbs.