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light-meals

Panfried Gnocchi with garden peas, Buffalo mozzarella and Basil oil

A lovely alternative to pasta & so simple to make at home.

45 4
Panfried Gnocchi with garden peas, Buffalo mozzarella and Basil oil | DonalSkehan.com, A lovely alternative to pasta & so simple to make at home.

light-meals

Panfried Gnocchi with garden peas, Buffalo mozzarella and Basil oil

A lovely alternative to pasta & so simple to make at home.

Wednesday, June 4, 2014

For the gnocchi:

500g floury potatoes, preferably rooster, peeled, about 4 medium

200g plain flour, plus extra for dusting

1 large egg

Handful of rocket

Sea salt and freshly ground black pepper

For the basil oil:

200ml olive oil

50g basil

Pinch of salt

To finish:

250g bufallo mozarella

150g freshly picked garden peas

Handful of pea shoots, to garnish

 

Large saucepan

Potato ricer

Mixing bowl

Frying pan

Hand blender

 

45 mins
Serves 4

If you find the thought of making homemade pasta daunting, gnocchi is a good stepping stone. You could use store bought gnocchi, though, if you don’t feel up to it. Either way, the combination of golden gnocchi nuggets with creamy mozzarella, sweet garden peas and basil oil is a breath of summer air. This makes a superb starter or a light supper.

 

Place the potatoes in a large saucepan of cold water and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until soft when pierced with a fork then drain.
Put the potatoes through a potato ricer then add the flour, egg, and a generous amount of salt and black pepper. Mix to a dough, then turn out onto a floured work surface and knead gently for 2-3 minutes.
Divide the dough into four and roll each piece into a sausage, about 50cm long. Cut each sausage into 15 pieces and, using the tines of a fork, press each piece gently to shape the gnocchi, leaving a dent from your thumb or finger on one side and fork marks on top. Put on a floured plate and continue to shape the rest. Fry the gnocchi in a little bit of oil until golden brown.
To make the Basil oil, put the basil in a hand blender and mix with the oil and some salt until smooth.
To serve, place half a mozzarella ball in the middle of the plate, sprinkle the gnocchi and peas around and top with the bail oil and pea shoots.
45 mins
Serves 4

Ingredients

For the gnocchi:

500g floury potatoes, preferably rooster, peeled, about 4 medium

200g plain flour, plus extra for dusting

1 large egg

Handful of rocket

Sea salt and freshly ground black pepper

For the basil oil:

200ml olive oil

50g basil

Pinch of salt

To finish:

250g bufallo mozarella

150g freshly picked garden peas

Handful of pea shoots, to garnish

 

You'll Need

Large saucepan

Potato ricer

Mixing bowl

Frying pan

Hand blender

 

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  • петя спасова

    yum,so green for the summer…