Ingredients

Method

• 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

Ingredients

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