LOCAL CHEF RYAN BROKENBROW'S RECIPE
Gnocchi Primavera
Often referred to as pillows of potato pasta, Gnocchi is an Italian pasta, made of cooked mashed potatoes, flour and eggs
Ingredients
- 1kg x Potatoes
- 100g x Plane Flour
- 1 x Whole Egg
- Seasoning
- 1 x Small White Onion
- 2 x Cloves of Garlic
- 2 x Florets of Broccoli
- 50g x Sundried Tomatoes
- 50g x Parma Ham
- 50g x Frozen Peas
- 10g x Butter
- 1 x Small Bunch of Basil
- ½ x Lemon, Juice and Zest
- Parmesan and Truffle Oil to finish
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Method
First bake the potatoes until soft, I started mine in the microwave for 10 mins then 15 mins in the oven, until you can easily push a skewer through.
Leave to cool for 20 minutes then cut in half and scrape out the mash, add the beaten egg, flour and seasoning and form a dough.
Cut the dough into 4 then roll each ¼ into an even sausage, then cut around 2 cm pieces.
Roll out either using a gnocchi board or the back of a fork.
Put on a floured surface and leave to rest in the refrigerator for 1 hour.
Drop into fast boiling salted water, as soon as they rise to the surface they are ready, around 2- 3 minutes.
Fry off the sliced onion and garlic in a frying pan with oil.
Push the onion and garlic to one side and put the gnocchi strait into the frying pan using a slotted spoon to drain.
Add the Parma ham, chopped broccoli florets and peas and leave for 2 minutes.
Add 10g Butter and a splash of the gnocchi cooking water along with the lemon juice and zest.
Serve in a bowl with a grating of parmesan cheese, a splash of truffle oil and a few fresh basil leaves.
