This is a most delicious vegetarian option and it’s a great way to liven up the humble spud!
4 people0 minutes0 minutes
2 - Fresh Egg
0 - Plain Flour
(To coat Gnocchi)
110gSuperValu Parmesan Cheese Shavings
at room temperature
1tbspSuperValu Dried Mixed Herbs
1 - SuperValu Shallots
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.