We love eating Gnocchi, preferably as a starter with some olive oil and Parmesan cheese. Tasty and rich. Perhaps sometimes a bit too rich and too filling, especially the ones you can buy at your local shop or supermarket. Therefore it’s best is to make your own gnocchi, which is not too difficult, just time consuming.
We were pleasantly surprised when we found Green Gnocchi in Nice (France), made with Swiss Chard. The chopped leaves help improve the structure of the Gnocchi and add complexity and freshness to the dish. Yummy!
So all is good? Well, the name is a bit odd, to say the least. This Niçoise speciality is called Merda de Can, which translates into something from a dog – not very pleasant and certainly not something you want to eat. Very odd.
The name shouldn’t stop you from enjoying it. Merda de Can with Sage Butter is truly delicious.
We enjoyed our Merda de Can with a glass of Saint Roman Sable de Camargue Rosé. In general you’re looking for a well-balanced, fresh wine. Given the butter and sage sauce you could serve a Chardonnay or perhaps an Italian white wine such as Gavi di Gavi or Soave.
What You Need for 8 starters
- For the Merda de Can
- 600 Grams of Starchy Potatoes
- 300 Grams of Swiss Chard, Spinach or Water Spinach (cleaned and ready to use)
- Olive Oil
- 1 Egg
- All Purpose Flour
- For the Sauce
- Parmesan Cheese or (preferred) Vacherin de Fribourgeois)
What You Do
Best is to follow the instructions by a Niçoise chef.
Or prepare gnocchi as you would normally. Quickly fry the leaves in olive oil, remove from the pan, chop finely and drain. Add to the potato mixture, add the beaten egg, add freshly grated nutmeg and combine. Now start adding flour until you have the right consistency. You’re looking for a flexible, non-sticky dough. Flour your hands and start making short, small, thin, sausage like pasta. (Perhaps this is the moment to think about a small dog. Or perhaps not.) Don’t worry about the shape, it’s okay if they are not very similar. Devein the sage leaves. Warm butter in a pan and add the sage. In parallel heat a generous amount of water. Add the pasta to the boiling water and wait until the pasta surfaces. Remove from the water, add the pasta to the pan with sage butter, coat the pasta and freshly grated Parmesan cheese and serve.
The Merda de Can we enjoyed was bought at a local Niçoise shop and had a more elegant shape.
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