Chef Ryan'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
This recipe was produced by Ryan Brokenbrow
More infoIngredients
- 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.
