Make your own fresh gnocchi dumplings following this easy and versatile recipe.
- 750g bintje potatoes (or similar dry, starchy potato)
150g bakers flour
1 egg, lightly beaten
50g parmesan, freshly grated
Pinch nutmeg, freshly grated
Salt/freshly ground black pepper
Truffle and verjuice dressing (makes 200ml)
- 20g mustard
10ml balsamic vinegar
100ml olive oil
30ml truffle oil
- 12 green asparagus spears peeled, blanched. Cut in half lengthways
1 head of corn cooked, cut off the husk
1 sprig picked lemon thyme
50g microplaned parmesan (regiano)
1 tub mustard cress (or any baby cress)
Steam the potatoes in their skins until tender, cool a little, then peel and pass through a mouli or sieve – you should have about 500g cooked potatoes. Fold flour into the potatoes then gently stir in the egg, parmesan and nutmeg.
Season to taste with salt and pepper. Do not overwork the mixture or gnocchi will be tough.To shape gnocchi, roll mixture into cylindrical shapes 2.5cm in diameter. Using a floured knife, cut diagonally into 2.5cm
lengths. Bring a large saucepan of salted water to a simmer.
Add gnocchi and cook 5-8 minutes or until they float – remove one and test. Gnocchi should be cooked in the centre and not gluey. Drain gnocchi and allow to cool on a tray in a single layer. (Can be stored in the fridge in an air-tight container for up to 3 days).
To make the verjuice dressing:
In a bowl, add mustard and balsamic vinegar. Blend with a small whisk, slowly adding oil. Then slowly add the verjuice and the truffle oil, season to taste. You can substitute a white wine or cider vinegar for the verjuice if unavailable.
In a non-stick frypan, heat a little olive oil and gently pan fry the gnocchi until golden brown. Add the knob of butter and foam for a couple of minutes, then add all the blanched vegetables and lemon thyme. Place in a heated pasta bowl nd drizzle with the verjuice dressing.
Microplane (or grate) the parmesan cheese over each portion. Grind with fresh black pepper and garnish with mustard cress.