Garden Herb Butter Gnocchi
Savour the essence of the garden with this Garden Herb Butter Gnocchi. A delicious fusion of fresh herbs and butter-kissed gnocchi, inviting nature’s charm onto your plate.
Ingredients
The Gnocchi
- 1kg floury potatoes (Maris Piper or King Edward)
- 2 Egg yolks
- 200g 00 Flour , plus extra for dusting
- ¼ tsp Grated Whole Nutmeg (for grating)
- 1 tsp Salt
The Sauce
- 100g Yeo Valley Organic Unsalted Butter
- 1 tbsp Capers (chopped)
- ½ tsp Dried chilli Flakes
- 15g Sage
- 50ml Pasta Water
- 50g Yeo Valley Organic Mature Cheddar
- 2 tbsp Fresh Chopped Herbs (Parsley & basil)
Try it with...
Method
- Heat the oven to 190C, roast the potatoes for 1 hour and 15 minutes until the flesh is totally soft.
- Slice the potatoes in half and scoop out the flesh. Keep the skins to use in the potato skin recipe. Push the hot potato through a potato ricer. Add to a clean flat surface with the yolks, flour, nutmeg and salt. Knead the dough until it comes together making sure you don’t overwork the dough. Divide it into four dough pieces.
- Add plenty of flour to a work surface and roll each piece into a log, slice it into a gnocchi shape. Add the gnocchi to a flat tray with flour and put in fridge for at least 30 minutes.
- Add gnocchi to boiling water and cook for two minutes until they float to the surface.
- Whilst the gnocchi is cooking, melt the butter in a frying pan. Add the capers, chili and sage and cook 2 minutes until the sage starts to go crispy. Add the pasta water and gnocchi and cook until the sauce is thickened. Stir through cheese and top with extra herbs.
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