Herb-Stuffed Sbrinz Gnocchi
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour | 300 g |
| Salt | To taste |
| Sbrinz cheese | 50 g |
| Parsley | 1 bunch |
| Chives | 5 stalks |
| Thyme | 1 sprig |
| Whole milk | 150 ml |
| All-purpose flour (for sauce) | 1 tablespoon |
| Black pepper | To taste |
| Nutmeg | A pinch |
| Extra salt | To taste |
| Sbrinz cheese (for stuffing) | 150 g |
| Fresh parsley (for garnish) | To taste |
| Fresh thyme (for garnish) | To taste |
| Fresh chives (for garnish) | To taste |
Instructions
-
Prepare the Potatoes:
Begin by washing the potatoes thoroughly. Place them in a pot of salted water and boil them whole, skin-on, until tender (about 20-25 minutes). While the potatoes are cooking, grate 150 g of Sbrinz cheese and set it aside. -
Make the Sbrinz Sauce:
While the potatoes cook, prepare the Sbrinz sauce to coat the gnocchi later. In a small saucepan, gently heat the whole milk (or cream if you prefer) over low heat. Add 50 g of Sbrinz cheese to the warm milk and stir until melted and smooth. Slowly sprinkle in 1 tablespoon of all-purpose flour, stirring continuously to avoid lumps. Season with salt and pepper to taste, and let the sauce simmer gently until thickened. Once ready, remove from heat and set aside. -
Prepare the Gnocchi Dough:
Once the potatoes are cooked and cooled slightly (about 5 minutes), peel the skins off and pass the potatoes through a potato ricer or mash them thoroughly. Place the mashed potatoes on a clean work surface, and sprinkle half of the all-purpose flour over them. Finely chop about 10 g of fresh parsley, chives, and thyme, and add to the potatoes, along with salt. Mix everything together, then gradually incorporate the remaining flour to form a smooth dough. -
Shape the Gnocchi:
Divide the dough into smaller sections and roll them into long, even logs. Cut the logs into small, bite-sized cubes. Press each cube with your thumb or a fork to shape it into the traditional gnocchi form. Set aside. -
Prepare the Herb Filling:
Grate the remaining 150 g of Sbrinz cheese. Mix the grated cheese with chopped fresh herbs (parsley, thyme, and chives) to create a fragrant and flavorful filling. -
Stuff the Gnocchi:
Take each gnocchi and make a small indentation in the center using your thumb. Fill each gnocchi with a pinch of the herb-Sbrinz mixture, then seal it by pinching the dough around the filling, ensuring the cheese is fully enclosed. Repeat with the remaining gnocchi. -
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Drop the stuffed gnocchi into the water in batches, making sure not to overcrowd the pot. Once the gnocchi rise to the surface, let them cook for an additional 2-3 minutes. Carefully remove them with a slotted spoon and set aside. -
Finish the Sauce:
Reheat the Sbrinz sauce you prepared earlier, and stir in the remaining chopped fresh herbs (about 1 tablespoon of parsley, thyme, and chives). Adjust seasoning with salt, pepper, and nutmeg as needed. -
Serve:
Serve the gnocchi hot, topped with the creamy Sbrinz sauce. Garnish with extra fresh herbs to your liking.
Tips & Variations
- You can adjust the amount of herbs in both the dough and the sauce depending on your flavor preferences. Feel free to experiment with other herbs such as rosemary or sage for an alternative flavor profile.
- If you prefer a more indulgent sauce, consider adding a splash of heavy cream or a dollop of butter to the Sbrinz sauce.
- For an extra touch, sauté the gnocchi in a little bit of butter after boiling for a crispy exterior.
These Herb-Stuffed Sbrinz Gnocchi are the perfect comfort food, combining the delicate softness of homemade gnocchi with the rich, earthy flavors of fresh herbs and melted Sbrinz cheese. The creamy sauce adds a luxurious finishing touch to this dish, making it a true celebration of Italian culinary tradition. Enjoy this delightful first course with a glass of white wine for a complete meal experience. Buon appetito!
