How to absolutely nail fresh potato gnocchi, trust me you will never go shop bought again, these are light fluffy and truly a delicious.
Served with summer vegetables, cooked perfectly, it's all about elevating the ingredients that are in season right now. Happy cooking!
Potato Gnocchi
500g Dry mashed potato
100g 00 flour
5g Corn flour
2 Egg yolks
Salt to taste
Method.
Bake potatoes 200°c until cooked (1hr)
Whilst hot pass the potatoes through a drum sieve
Allow the mash to cool slightly
Sift the flour over the potatoes add the salt and chop it all together with a dough scraper. Add the eggs and chop together a bit more.
Knead the dough gently until smooth and rest under a tea towel for 10 minutes.
Cut dough into 4 and roll out evenly into long sausages and cut into pillows.
Cook in boiling salted water until they float to the top, then remove and place in ice water..
Remove from the ice and place neatly on a well-oiled tray and reserve in the fridge.
Pesto
200g Picked basil
200g Olive oil
80g toasted pine nuts
80g Parmesan (grated)
1 clove garlic
Maldon salt
Black pepper
To finish
150g Split peas
250g Split broad beans
2 Small courgettes sliced
1 Lemon
Butter
Fry the gnocchi in a pan until golden brown, add in 50g butter.
Add in the courgettes and cook for 1 min
Add in the beans and peas, and a ladle of the blanching water from the gnocchi.
Turn off the heat and add in a few spoons of the pesto.
Toss well, season and plate up.