Gnocchi with Seaweed Powder

INGREDIENTS:

  • 250g pre-cooked potatoes
  • Dehydrated sea lettuce to taste (we recommend a handful for this quantity of potatoes)
  • 120g of flour
  • One knob of butter for every half kg of potatoes

 

OTHER NECESSITIES (UTENSILS AND AIDS):

  • Sieve
  • Shredder

  • Medium

  • 2 People

  • 20 minutes

  • €

 

  • Mash the potato (previously boiled) in a bowl with a sieve until you have a puree. Set aside.
  • Grind the sea lettuce into a powder and incorporate the seaweed powder into the mashed potato.
  • Add the flour (enough to make a pliable dough).
  • Using your hands, bring everything together to form a ball.
  • Break the ball-shaped dough into 3-4 pieces and, on a board dusted with flour, make rolls about 2cm in diameter.
  • Once the rolls are formed, cut each roll into 2cm pieces, always dusting with plenty of flour as you touch the gnhocchis, so that they don’t stick together.
  • Heat water in a separate pan and, when the water is boiling, place the gnhocchis in the pan and cook until they float.
  • Remove the gnocchis from the water and place in a hot frying pan with butter to caramelize. Leave for about 2 minutes, remove and plate.
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