Potato Gnocchi with Basil & Rocket Butter

In Autumn, Blog, Seasonal Recipes by Luke StuartLeave a Comment

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A Signature Recipe – serves 4.

  • 250g floury potatoes
  • 100g strong flour
  • 1 tbsp parmesan, grated
  • 1 egg yolk
  • Salt & pepper
  • Basil & Rocket Butter
  • 40g butter
  • Basil leaves, torn
  • 25g rocket, small leaves
  • To serve: Extra parmesan, oven dried tomatoes, toasted nuts
    • 1. Quarter the potatoes (leaving skin on) and place them in cold salted water. Gently bring to the boil and simmer until completely soft, but not broken.
    • 2. Drain well and allow to completely cool. Gather the other Gnocchi ingredients.
    • 3. Remove the skin from the potato and mash with a fork until smooth. Sift the flour into a work surface and make a well in the centre. Place the egg yolk in the centre and sprinkle over the potato and parmesan.
    • 4. Use the fork to combine the Gnocchi ingredients – take care not to over work the mixture.
    • 5. Once a dough is formed, divide into 4 and roll each piece to a sausage (chipolata sized).
    • 6. Use a knife to cut small pieces from the sausage, approximately the size of a sugar lump. Use a fork to make a grove on each piece. Dust with extra flour.
    • 7. Place the Gnocchi in a pan of water with a rolling boil. Cook for 2-3 minutes, allow them to rise to the surface and cook for a further 30 seconds. Drain well.
    • 8. Heat a frying pan and melt half the butter. Add the Gnocchi and fry until lightly golden brown. Add the basil and rocket and cook briefly.
    • 9. Remove the Gnocchi and add the remaining butter. Cook until the butter turns a nutty brown – take care not to burn the butter.
    • 10. Place the Gnocchi and wilted greens on a serving plate and drizzle with the brown butter. Garnish with a little extra basil and rocket, extra parmesan and black pepper.

White Pepper’s Top Tip: Take care not to over work the mixture or the Gnocchi will be heavy and stodgy. The best Gnocchi is made with freshly cooked potatoes, rather than left over potatoes.
Variations: Substitute the basil and rocket for wild garlic.

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