Herby Potato Gnocchi (with Parmesan Crème Fraiche)

Potatoes are the second most wasted food product in the UK. They are such a versatile ingredient that we shouldn’t be throwing them away. Gnocchi is a really fun way to use up potatoes or leftover mashed potatoes.

Serves 2

Ingredients

• 250g potatoes (dry, floury varieties like maris piper work great. Or use leftover mashed potato!)

• 80g plain flour, plus a little extra for dusting

• 20g parmesan, grated 

• 1 tbsp chopped herbs (a mixture of any fresh herbs you have around - parsley, rosemary, basil, chives, tarragon etc.)

• 2 egg yolks

• 1 tbsp olive oil

• 30g unsalted butter

• 100g crème fraiche

• 1 lemon, zest & juice

• 100g frozen peas

• 50g frozen broad beans

• Handful of rocket/salad leaves/carrot tops

Method

1. If you are not using mashed potato, start by peeling and roughly chopping the potatoes and place in a pan of cold, salted water. Place on the stove over a medium heat and bring to the boil.

2. Cook the potatoes until soft and beginning to fall apart then strain. Allow the potatoes to steam for 5 minutes, then pass through a potato ricer, mash, or press with a spoon through a fine sieve.

3. Allow the mix to cool slightly. Add the flour, half the grated parmesan, chopped herbs, egg yolks, olive oil, a few grinds of black pepper, and a pinch of salt. Mix together with a spoon until a rough dough forms.

4. Tip the dough out onto a lightly floured surface and knead for a few minutes until a smooth dough forms. If the mix feels too sticky add a touch more flour.

5. To make it easier, cut the dough into two. Starting with one piece, roll into a long sausage about 3cm thick, applying more flour if the dough sticks. Using a pastry cutter or a knife, cut the gnocchi roll into about 3cm long squares. The gnocchi pieces should resemble pillows. Place them on a lightly floured tray and put it to one side as you repeat with the rest of the dough.

6. Bring a large saucepan of salted water to the boil. Gently tip in all the gnocchi and cook for 3-4 minutes until the gnocchi rise to the surface. Strain the gnocchi using a slotted spoon into a large bowl of cold water. Allow the gnocchi to cool in the water for a few minutes and then strain and allow to dry and drain.

7. In the same boiling water add the peas and beans. Cook for 3 minutes and then strain through a sieve and put to one side.

8. Meanwhile, make the crème fraiche sauce. In a bowl, mix together the crème fraiche, remaining grated parmesan, and lemon zest and juice. Season with a little salt and pepper if needed and put to one side until the gnocchi is ready.

9. Heat a frying pan with a little oil. When hot, carefully add the drained gnocchi and fry for 2-3 minutes on each side until golden brown. Add the butter and coat the fried gnocchi in the foaming melted butter. Remove from the pan straight into your serving bowls. Spoon over the creme fraiche sauce, scatter over the peas and beans, and finish with a few leaves of rocket, salad, or carrot tops.

Recipe courtesy of Rowen Halstead

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