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This simple dish is packed full of flavour. Top with some grated Parmesan.
Peel the potatoes and roughly chop.
Grate the Parmesan.
Destem the herbs and roughly chop.
Zest the lemon.
Peel the garlic.
Connect the Masher attachment to the hand blender.
Add Ingredients 1 (potatoes, water) into the saucepan.
Heat over a medium heat.
Cook for 25 minutes until soft.
Drain the potatoes and return to the pan.
Mash using the turbo function.
Leave to cool slightly.
Add Ingredients 2 (flour, Parmesan, egg, salt) into the saucepan.
Using a wooden spoon mix until combined.
Add Ingredients 3 (flour) to a clean worksurface.
Transfer the potato mixture to the worksurface.
Knead the flour into the potato.
The dough should be soft and just dry enough to not sick to your fingers.
Divide the dough into 3 pieces.
Roll each piece into 2 cm thick sausage.
Cut each sausage into 2 cm lenghts.
Add Ingredients 4 (water) into a clean saucepan.
Bring to a simmer.
Cook the gnocchi in batches for 3-5 minutes – when the gnocchi rise to the top they are done.
Once cooked place on kitchen paper to drain.
Fit the mini chopper attachment to the hand blender.
Add Ingredients 5 (butter, oil) into the mini chopper.
Blend until smooth.
Remove 2 tbsp of the mixture to set aside.
Add Ingredients 6 (herbs, salt, pepper, zest, garlic) into the mini chopper.
Pulse until chopped and mixed together.
Add the reserved butter mixture to a frying pan.
Heat over a medium heat.
When the butter begins to foam add the gnocchi.
Fry until golden on all sides.
Add the herb butter.
Swirl to coat.
Serve.
This simple dish is packed full of flavour. Top with some grated Parmesan.
Peel the potatoes and roughly chop.
Grate the Parmesan.
Destem the herbs and roughly chop.
Zest the lemon.
Peel the garlic.
Connect the Masher attachment to the hand blender.
Add Ingredients 1 (potatoes, water) into the saucepan.
Heat over a medium heat.
Cook for 25 minutes until soft.
Drain the potatoes and return to the pan.
Mash using the turbo function.
Leave to cool slightly.
Add Ingredients 2 (flour, Parmesan, egg, salt) into the saucepan.
Using a wooden spoon mix until combined.
Add Ingredients 3 (flour) to a clean worksurface.
Transfer the potato mixture to the worksurface.
Knead the flour into the potato.
The dough should be soft and just dry enough to not sick to your fingers.
Divide the dough into 3 pieces.
Roll each piece into 2 cm thick sausage.
Cut each sausage into 2 cm lenghts.
Add Ingredients 4 (water) into a clean saucepan.
Bring to a simmer.
Cook the gnocchi in batches for 3-5 minutes – when the gnocchi rise to the top they are done.
Once cooked place on kitchen paper to drain.
Fit the mini chopper attachment to the hand blender.
Add Ingredients 5 (butter, oil) into the mini chopper.
Blend until smooth.
Remove 2 tbsp of the mixture to set aside.
Add Ingredients 6 (herbs, salt, pepper, zest, garlic) into the mini chopper.
Pulse until chopped and mixed together.
Add the reserved butter mixture to a frying pan.
Heat over a medium heat.
When the butter begins to foam add the gnocchi.
Fry until golden on all sides.
Add the herb butter.
Swirl to coat.
Serve.