This is a most delicious vegetarian option and it’s a great way to liven up the humble spud!
Ingredients Add to Shopping List
Serves: 4 people
Add all ingredients Select All
2 - Fresh Egg
110 g Plain Flour
0 - Plain Flour
(To coat Gnocchi)
110 g SuperValu Parmesan Cheese Shavings
600 g SuperValu Potatoes
- First, make your herb butter. Combine the ingredients together in a bowl then turn out on to the centre of some parchment paper.
- Fold over and roll into a cylinder shape, then seal the ends by twisting the paper.
- Transfer to the fridge until cold. Cut into ½ cm discs when ready to serve.
- While your herb butter is chilling, start on the gnocchi. First, chop the potatoes into smaller chunks, allow to come to the boil, and cook until tender.
- Once tender, mash the potatoes until really smooth and allow to cool down slightly.
- Add in the cheese and the egg yolks and season well with salt and pepper.
- Add in the plain flour at this stage and mix well.
- You need to judge the consistency at this stage. You may need to add a little more flour; basically, the potato dough needs to be rolled out onto a work surface, so if it is still a little sticky at this stage, you will need to add some additional flour.
- If you are worried, take a little ball and drop it in boiling water. If it breaks up, you need to add a little more flour.
- Divide the dough into pieces and roll into long tubular shapes. Cut with a sharp knife into pieces about one inch long or even a little less, and then roll these pieces into oblong shapes and chill for a few minutes (overnight is fine too).
- To cook the gnocchi, bring a large pan of water to the boil. Add a teaspoon of oil before dropping the gnocchi into the saucepan in batches.
- When the gnocchi are cooked, they will rise to the top of the saucepan.