Ingredients

Gnocchi

• 750g floury potatoes
• 125g plain flour, plus extra for rolling
• 1 egg yolk, beaten
• salt and black pepper

To Serve

• 2 tbsp extra virgin olive oil
• 4 tbsp Rocket Pesto (see recipe) or sauce of your choice
• 3 tbsp parmesan shavings
• 3 tbsp walnuts, roasted and roughly chopped

Method

1. Potatoes: Place the potatoes with their skin on in a saucepan with cold water, bring the water to the boil and boil the potatoes for 20-30 minutes, until they are tender. Alternatively microwave them fro 8-10 minutes. Remove the potatoes from the saucepan or microwave and allow them to cool so that you can handle them. While the potatoes are still warm peel them and put them through a mouli or potato ricer into a bowl.
2. Gnocchi Dough: Lightly beat the egg into the potatoes then gradually beat in the flour until you have a slightly sticky dough (you may not need all the flour as the potatoes will vary in moisture) season the dough with a little salt and pepper.
3. Gnocchi: Turn the dough out onto a floured surface and knead it lightly. Divide the dough not 4 and roll each quarter into sausages around 1 cm thick. Cut the sausages into pieces 1.5cm-2cm long. Place each piece on your thumb and with a fork lightly mark over the top so that you have ridges on one side. Place the gnocchi on a floured container in a single layer as you prepare them. Refrigerate until ready to cook.
4. To Cook: Bring a large saucepan of boiling water to the boil, reduce done to a strong simmer. Cook the gnocchi in the water in batches until they just rise to the surface then remove with a slotted spoon and place in a bowl while you cook the remaining gnocchi (if partially cooking in advance to reheat in a hot sauce, plunge them in a bowl of iced water).
5. To Serve: Add the olive oil and Pesto sauce to the bowl and gently coat the gnocchi with it. Serve the gnocchi with parmesan shavings and sprinkled with walnuts (optional).

• This gnocchi is delicious served on a bed of rocket leaves.