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45 minutes

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40 minutes

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Gnocchi recipes

Handmade gnocchi with burnt butter and garlic glaze

20 minutes, plus roasting time

Handmade gnocchi with burnt butter and garlic glaze

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 20 minutes, plus roasting time

Ingredients

Sea salt and freshly ground black pepper
Green beans, blanched, for serving
Parmesan, grated, for serving

For the gnocchi:

4 potatoes, oven-roasted
2 free-range egg yolks, beaten
210 g flour, plus extra for dusting
A pinch of salt
1 T olive oil

For the burnt butter:

75 g butter
2 cloves garlic, crushed
2 sprigs rosemary, stalks removed

Method

To make the gnocchi:

Scoop out the fluffy insides of the roast potatoes and discard the skins. Mash, pushing the potato through a sieve, if necessary, to remove all lumps. Add the egg yolks, flour and salt. Mix by hand until you have a pliable dough.

Dust a work surface with flour, then, using your fingertips, gently roll the dough into long strips, 1 cm wide. Cut each roll into 1.5 cm pieces, then flatten each piece using the tines of a fork.

Fill a large saucepan with water, add the olive oil and bring to a boil. Add the gnocchi and cook until the dumplings float to the surface. Remove from the water using a slotted spoon.

Cook's tip: if you're unsure about making gnocchi, follow our easy step-by-step

To make the burnt butter:

Place a small saucepan over a medium to high heat and add the butter, garlic, rosemary and lemon rind. Stir until the flavours infuse and the butter turns caramel in colour.

To serve:

Toss the gnocchi with the burnt butter, season to taste and serve with crunchy green beans and a good scattering of Parmesan.

Per serving: 2333 kJ, 14.3 g protein, 24.1 g fat, 66.2 g carbs

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Handmade gnocchi with burnt butter and garlic glaze

Handmade gnocchi with burnt butter and garlic glaze

Ingredients

Method