Ingredients
700g floury potatoes {such as desiree or sebago), washed and scrubbed
70g 00 pasta flour, plus extra for dusting
50g finely grated parmesan
1 egg yolk
20g pine nuts, lightly toasted
Zest and juice of ó lemon
100ml olive oil
20g butter
Handful rocket leaves
Cracked black pepper
Sea salt
Serves3-4
Method
Boil the potatoes in a saucepan of salted water for approximately 20 to 25 minutes until tender but not falling apart. Drain, and while they are still hot carefully peel with a small knife. Immediately pass the peeled potatoes through a potato ricer or a sieve directly onto the bench or a large tray, releasing the excess moisture through steam. Avoid overworking the starch in the potato. While the potato is still warm add the yolk, 30g of the parmesan and a pinch of salt to season, mixing gently to combine. Sieve the flour over the dough and bring the mix together to form a soft dough, being careful not to overwork. Allow to rest for 8 to 10 minutes, before gently rolling into lengths roughly 1.5cm thick. Dust with flour and, with a lightly floured knife, cut into 1.5cm pieces.
Bring a pot of salted water to the boil.
Working in 3 to 4 batches, carefully lift the shaped gnocchi into the boiling water. Allow them to rise to the surface and then cook for a further 20 seconds before removing with a slotted spoon and placing on a well-oiled tray. Place them in the fridge for 20 minutesto allow them to cool and firm slightly.
Heat a large frying pan, add 20ml of olive oil and, when almost smoking, add the gnocchi in a single layer and fry for 3 to 4 minutes on each side, or until golden and crispy. Do not overcrowd the pan, frying in batches if necessary. Once the gnocchi are golden, reduce the heat to medium and add the butter to the pan. Allow it to melt and foam, coating the gnocchi in its rich nuttiness.
Add the fresh rocket and cook for about 20 seconds,just until it wilts. Stir to combine with the gnocchi and butter. Remove the pan from the heat and immediately add the lemon zest and juice of half a lemon, tossing everything together. Season with salt and freshly cracked black pepper. Sprinkle the toasted pine nuts over the top and season with salt and pepper. Serve with the remaining grated parmesan.
