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Recipe

Smoked potato gnocchi

Making your own pasta is not only easy, but gives you more freedom to experiment.

Jan 11, 2014 4:00am
  • 1 hr cooking
  • Serves 4
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Ingredients

Smoked potato gnocchi
  • 3 medium white potatoes
  • 2 egg yolks
  • 3 tablespoon flour, plus extra for rolling dough
  • 1 teaspoon smoked salt
  • 3 tablespoon spinach, cooked, pressed
  • 4 tablespoon broad beans, cooked and shelled
  • 100 gram artichoke hearts, quartered (reserve 2 tbsp of the liquid from the jar)
  • 2 tablespoon avocado oil
  • salt and freshly ground black pepper
  • olive oil, for cooking
  • 2 tablespoon mascarpone
  • 2 tablespoon soft goats’ cheese, whipped with ½ tbsp warm water
  • 1/4 cup finely grated parmesan
  • 1 beetroot, peeled and finely sliced

Method

Smoked potato gnocchi
  • 1
    Preheat the oven to 200°C. Bake the potatoes, skin on, for 15-20 minutes. Allow to cool slightly, remove the skin and whip this together with egg yolks, flour and smoked salt.
  • 2
    Divide the dough into 4 pieces and roll each into roughly 2cm-thick “sausages”. Cut each of these into 3cm lengths. Drop the pieces, about 6-8 at a time, into boiling salted water and cook for 3 minutes. Remove and refresh in iced water.
  • 3
    Mix the spinach, broad beans, artichoke hearts and liquid and avocado oil together in a bowl. Season with salt and pepper.
  • 4
    Heat a little olive oil in a nonstick frying pan, drop the gnocchi in and fry until just golden. Add the spinach mix and fold to combine.
  • 5
    Arrange the gnocchi on four plates. Spoon over the mascarpone and goats’ cheese. Grate fresh parmesan over the top and garnish with the finely sliced beetroot.

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