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Gnocchi with potatoes and mallow
30′ minute

For the dough:

  • 800g of potatoes
  • 250g of Mallow leaves (Malva Neglecta, Malva sylvestris)
  • 200g of soft wheat flour
  • 1 egg
  • Salt and pepper


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


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.



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