250g of Mallow leaves (Malva Neglecta, Malva sylvestris)
200g of soft wheat flour
1 egg
Salt and pepper
Method:
Boil the potatoes in salted water. Wash the mallow leaves and boil it in a little quatity of water for 3-4 minutes. Then squeeze it and shake it in a blender with a spoon of oil to obtain a green sauce.
Pass the potatoes with a potato masher and add the flour, then
add the green sauce, egg, pepper and salt.
Work until you get a homogeneous mixture.
Work and kneed the dough from which obtain long stubs then cut in two three centimeters and let them rest for twenty minutes.
For the souce:
2 cloves of garlic
100g of Parmesan cheese
100g of butter
Method:
In a pan, brown the garlic cloves in the butter, in the while gnocchi will boil in salted water for 1 minute (gnocchi are ready when they float).
Drain all the gnocchi an put it in a pan with butter, salt and possibly some leave of sage adding a little cooking water.
Finish the recipe with the parmesan cheese removing the pan from the heat.
