Chef Ryan's Recipe

Gnocchi Primavera

4 45 mins

Often referred to as pillows of potato pasta, Gnocchi is an Italian pasta, made of cooked mashed potatoes, flour and eggs

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This recipe was produced by Ryan Brokenbrow

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f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

Ryan Brokenbrow

Long Description

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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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

Method

  1. 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.

  2. 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.

  3. Cut the dough into 4 then roll each ¼ into an even sausage, then cut around 2 cm pieces.

  4. Roll out either using a gnocchi board or the back of a fork.

  5. Put on a floured surface and leave to rest in the refrigerator for 1 hour.

  6. Drop into fast boiling salted water, as soon as they rise to the surface they are ready,  around 2- 3 minutes.

  7. Fry off the sliced onion and garlic in a frying pan with oil.

  8. Push the onion and garlic to one side and put the gnocchi strait into the frying pan using a slotted spoon to drain.

  9. Add the Parma ham, chopped broccoli florets and peas and leave for 2 minutes.

  10. Add 10g Butter and a splash of the gnocchi cooking water along with the lemon juice and zest.

  11. Serve in a bowl with a grating of parmesan cheese, a splash of truffle oil and a few fresh basil leaves.

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