Ingredients

Preparation

1. Preparing the dough:

• In a large bowl, mix the mashed potatoes with the egg and salted herbs from Bas-du-Fleuve.
• Add 1 cup of flour at first and incorporate it gently. Continue adding flour, little by little, until you get a soft dough that no longer sticks to your hands. The amount of flour may vary depending on the moisture content of the potatoes.

2. Shaping the gnocchi:

• On a lightly floured surface, take a portion of dough (about the size of a golf ball) and roll it into a long rope about 2 cm in diameter.
• Once the rope is formed, cut it into pieces about 2 cm long with a knife or dough cutter.
• If you want to add a traditional texture, take each piece and roll it lightly over the tines of a fork. This step creates small grooves that help better hold the sauce. If you prefer, you can also simply leave the gnocchi as little pillows.

Tip: To prevent the gnocchi from sticking together before cooking, sprinkle them lightly with flour and place them on a floured surface while waiting to cook.

3. Cooking the gnocchi:

• Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in small batches to prevent them from sticking together.
• The gnocchi are cooked when they float to the surface, which takes about 2 to 3 minutes. Remove them from the water with a slotted spoon and drain.

4. Pan-frying the gnocchi (how to prevent the butter from burning):

• In a large skillet, melt 2 to 3 tablespoons of butter over medium heat.
• A trick to know when the butter is ready without burning it is to wait until it stops “talking,” as Mélanie Germain says! This means it sizzles at first as it releases moisture, but once it stops sizzling, it’s a sign that the butter is hot and ready to pan-fry without risk of burning.
• If you see the butter starting to brown too quickly or smoke, reduce the heat to prevent it from burning. You can also add a drizzle of olive oil to increase the smoke point of the butter, which will slow down the browning process.

5. Pan-frying:

• Once the butter has “finished talking,” add the drained gnocchi in a single layer to the skillet.
• Brown them for about 4 to 5 minutes, turning them halfway through so they’re crispy and golden on each side. The contrast between the crispy exterior and the soft interior is what makes pan-fried gnocchi so delicious.

6. Finishing:

• Once the gnocchi are nicely browned, sprinkle generously with grated parmesan and serve immediately. If you have dehydrated salted herbs, don’t hesitate to add a little!

• Shaping the gnocchi: For the gnocchi to have the right texture, avoid overworking the dough. Dough that’s kneaded too much risks producing hard gnocchi instead of soft ones.
• Keeping the butter under control: If you’re not familiar with the sizzling of butter, use your senses: if the butter starts to brown too quickly or smoke, it’s time to reduce the heat or remove the pan from the heat for a few moments.

With these tips, you should get golden, fragrant, and perfectly pan-fried gnocchi. Enjoy!