Parsley Potato Gnocchi

Parsley Potato Gnocchi

4 August 2021
Card Color
#6c5c74
Card Label
Vegetarian
Recipe Name
Parsley Potato Gnocchi
Difficulty
Easy
Total Time
00:20
Ingredients
  • 300g Cooked potatoe
  • 1 Free range egg
  • 75g '00' grade flour
  • 1/2 bunch Fresh flat leaf parsley
  • To taste Salt and pepper
Method
  • Step 1 Put the cooked, cooled potatoes in a bowl and mix in the egg and seasoning.
  • Step 2 Add the flour and mix being careful not to over mix. Stir in the parsley.
  • Step 3 Sprinkle some flour onto the worktop and take the gnocchi dough out of the bowl. Divide the dough into four equal pieces.
  • Step 4 Roll each piece into a cylinder about 1 cm in diameter. Cut the cylinders into 1cm pieces then roll each piece into a ball.
  • Step 5 Place each ball on the back of a fork and apply a little pressure then roll one end to meet the other to form the gnocchi.
  • Step 6 Place the gnocchi onto baking paper cut to fit the steamer basket and steam them for 3-4 minutes. Once cooked put them into iced water.
  • Step 7 To serve, pre-heat the grill, brush the plates with a little oil and brown the gnocchi on each side.
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Author:

Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.