Ingredients: [Gnocchi] 6 medium potatoes, olive oil, sea salt, freshly ground black pepper, nutmeg, handful rocket, 1 large egg yolk, 1-2 handfuls of tipo 00 flour. [Sauce] 125g butter, lemon zest, vegetable stock, parmesan, sea salt, freshly ground black pepper.
Prick and oil the potatoes and cook in a preheated oven for 1 hour until crispy on the outside and soft and fluffy on the inside. Once cooked allow to cool for a couple of minutes then cut in half and remove the potato.
Mash the potato until smooth and add the finely chopped rocket, egg yolk, pinch of nutmeg and season with sea salt and freshly ground black pepper. Mix together until smooth then add a handful of flour at a time kneading the potato until if forms a dry dough – make sure the dough isn’t too dry or too wet.
Once the dough is ready split into 3 equal sized balls and roll each ball into a round sausage shape. Cut the dough into 1 inch pieces and refrigerate for at least 20 minutes to allow the gnocchi to set.
Once set bring a pan of salted water to the boil and carefully drop in the gnocchi. Cook the gnocchi on a simmer. Once cooked the gnocchi pieces will float to the top. Drain carefully and put to one side while you make the sauce.
To make the sauce melt the butter in a frying pan with sea salt and freshly ground black pepper. Add the lemon zest and parmesan to the butter and swirl until the sauce thickens.
Finally, add the gnocchi to the sauce, coating each piece. Pile the gnocchi in a bowl and add some fresh rocket and serve!
I’ve never really liked gnocchi, to me it’s dry, tasteless and chewy but this recipe was absolutely yummy – simple and delicious!
The gnocchi was light, fluffy, soft and delicate and the rocket added a lovely fresh taste. I’d like to try this recipe again with different herbs and a little bit of chili to give the gnocchi a little bite.
The sauce was sweet, zingy, rich and creamy and the stock gave a saltiness that worked really well with the lemon. I was a little worried the sauce would be too oily but the lemon zest cut through the butter – a great combination with the gnocchi.
I’m definitely a convert and will be making gnocchi again! I really recommend you give it a go!