Pan-fried Gnocchi with Pea and Parmesan
- Yield: 4
- Prep Time: 60 minutes
- Cook Time: 30 minutes
Pan-fried Gnocchi with Pea and Parmesan
Ingredients
- For the gnocchi:
- Sebago potatoes - 4 (about 800g), washed and quartered
- Salt and pepper
- Egg - 1, lightly beaten
- Plain flour - 2 cups
- Parmesan - 30g, grated
- Plain flour - to dust
- For the sauce:
- Butter - 30g
- Frozen Peas - 200g
- Grated Parmesan - 50g
- Sage leaves - 4-5
Instructions
- Place potatoes in a saucepan of cold water. Cover and bring to boil over a high heat. Then reduce to low and cook for 30 minutes or until soft when pierced with a skewer.
- Let the potatoes cool until warm, then peel with a small knife. Mash the potato until just smooth, then press the mashed potato through a sieve into a bowl. Season with salt and pepper.
- Add the flour to the bowl through a sieve, then add the egg. Mix to form a firm, slightly sticky dough. If too sticky, add a small amount of flour (1 tsp at a time).
- Cut the dough into 4 even portions. Roll each portion on a lightly floured surface to a 2cm-thick log.
- Use a lightly floured knife to cut logs into 2cm pieces. Roll each piece into a ball. Place on a baking tray lined with baking paper. Gently roll each ball with a floured fork.
- Bring a large shallow saucepan of water to the boil. Add half the gnocchi and cook for 2-3 minute or until they rise to the surface. Then cook the second batch.
- Reserve some of the cooking water and set aside.
- Meanwhile, heat a knob of butter in a skillet over a medium high heat.
- Use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water pan, shaking off as much water as possible first. Arrange the gnocchi in a single layer. Sprinkle with salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi.
- To make the sauce, wipe the skillet clean once cooled slightly. Add 30g butter. When it is all melted, add the starchy water from the cooking of the gnocchi. Add the gnocchi and then add the peas, parmesan and sage leaves and cook for a further 2-3 minutes, tossing to coat. Serve immediately.
