GNOCCHI WITH ASPARAGUS, PEAS, LEMON ZEST AND PARMESAN
- 500 g potato, cut into even sized pieces
- 1 large egg, beaten
- 125 g plain cake flour, plus extra for shaping
- 4 tablespoons unsalted butter
- 500 g gnocchi
- 250 g asparagus, cut into 1 cm pieces
- 1 cup fresh or frozen peas
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 basil leaves, chopped
- 1 tablespoon fresh lemon zest
- 4 ounces Parmesan cheese, grated plus more for garnish
Gnocchi:
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain
Add the butter to a large sauté pan over medium heat.
When the butter bubbles add the gnocchi and cook for 2 minutes per side until browned, remove from the pan.
To the pan add the asparagus and peas, toss and cook for 3-5 minutes until the asparagus is tender.
Add the salt, pepper, basil, lemon zest and add the gnocchi back into the pan, mix well.
Turn off the heat, mix in the Parmesan cheese and serve immediately.
Serve with more cheese.
Recipe and photos: Allie Ballie
