Beautiful home-made gnocchi that’s sure to impress. A bit of a labour of love, but so worth it.
Ingredients
Makes 3-4 portions
600g floury potatoes
2 egg yolks
120g 00 flour
50g Parmesan, grated
Good knob of butter
Half a lemon
400g mixed spring greens of choice, any larger veggies finely sliced
1 tbsp sliced basil
Olive oil
1 ball burrata, to serve
Recipe
1. Bake the potatoes at 180c until cooked through, about 30-45 mins, depending on size
2. Cut the potatoes in half and push the flesh through a sieve or potato ricer
3. Mix in the yolks, then flour, salt to taste and Parmesan
4. On a floured surface roll into long sausage shapes with your hands and cut into roughly 3cm pieces
5. Bring a large pan of salted water to a rolling boil, add the gnocchi, cook until they float to the surface then drain
6. Place a large non-stick pan over a medium/high heat with a little oil. Add the gnocchi to the pan, when coloured on the underside turn the gnocchi. Stir in the veg and butter – continue to cook until the veg has warmed through/wilted/softened. Stir in the lemon juice, basil & season to taste
7. Serve with torn burrata and a good drizzle of olive oil
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