Make it at Home

Try this delicious and substantial vegetarian gnocchi, with a little bit of preparation this could be a quick and easy midweek dinner or a seriously impressive dinner date dish!

For the Gnocchi

Ingredients

  • 1kg desiree potatoes
  • 190g 00 Flour
  • 25g parmesan
  • 2 Egg Yolks
  • Pinch of Salt

Method

Set oven to 200c.

Prick the potatoes with a small knife.Place them in the oven until they offer no resistance when poked with a skewer, about 60-70 minutes. Take the potatoes out and cut them in half allowing the steam to escape. Scoop the flesh out of the potatoes and pass through a tamis. You need to do this quick because you don’t want the potatoes to cool. When you’ve done this add the rest of the ingredients, being careful not to put the salt on the egg yolks, and mix until it all comes together. You may need to add some extra flour at this stage depending on how wet your mix is. Cut the mix into 4 smaller batches and roll it out like a sausage until it is an inch in diameter. Cut them into pieces 5cm long and put them

Place them in the oven until they offer no resistance when poked with a skewer, about 60-70 minutes.Take the potatoes out and cut them in half allowing the steam to escape. Scoop the flesh out of the potatoes and pass through a tamis. You need to do this quick because you don’t want the potatoes to cool. When you’ve done this add the rest of the ingredients, being careful not to put the salt on the egg yolks, and mix until it all comes together. You may need to add some extra flour at this stage depending on how wet your mix is. Cut the mix into 4 smaller batches and roll it out like a sausage until it is an inch in diameter. Cut them into pieces 5cm long and put them

Take the potatoes out and cut them in half allowing the steam to escape.Scoop the flesh out of the potatoes and pass through a tamis. You need to do this quick because you don’t want the potatoes to cool. When you’ve done this add the rest of the ingredients, being careful not to put the salt on the egg yolks, and mix until it all comes together. (You may need to add some extra flour at this stage depending on how wet your mix is).

Scoop the flesh out of the potatoes and pass through a tamis. You need to do this quick because you don’t want the potatoes to cool.When you’ve done this add the rest of the ingredients, being careful not to put the salt on the egg yolks, and mix until it all comes together. (You may need to add some extra flour at this stage depending on how wet your mix is).

When you’ve done this add the rest of the ingredients, being careful not to put the salt on the egg yolks, and mix until it all comes together. (You may need to add some extra flour at this stage depending on how wet your mix is).

Cut the mix into 4 smaller batches and roll it out like a sausage until it is an inch in diameter. Cut them into pieces 5cm long and put them in an upside down tray lined with baking paper.

Put a large pot of salted water on and bring to the boil. When the water is boiling give it a good stir and put the gnocchi in. Once the gnocchi starts to float (45-60 seconds) scoop into a bowl with ice water in to cool. Leave in the ice water for 5 mins and then drain, oil and put a side.

Pumpkin Puree

Ingredients

  • ½ butternut pumpkin
  • 1 brown onion

Method

Cut the onion in half and peel the skin off. Thinly slice the onion and put it into a medium heat pot with a little oil. Peel skin from pumpkin and thinly slice. Put the pumpkin in the pot and cook with the onion until it is all soft. If the mixture is really watery continue to cook for a little longer until it drys out. When the pumpkin mix is ready put it in a blender and turn on high until it is smooth. Season to taste, pass through a sieve and put in a squeeze bottle.

Nettle Puree

Ingredients

  • 600g nettles
  • 60ml extra virgin olive oil
  • Salt
  • Ice

Method

Put a large pot of salted water onto boil, Pick nettles from stem, making sure you wear gloves! When the water is boiling put the nettles in for 10 seconds and remove putting into ice water. This shocks the leaves and holds the colour in them. Return the nettles to the boiling water for 2 mins. Pull the nettles out and put into ice water again. When cold drain the nettles and squeeze the nettles. Put into a blender, add 6 ice cubes, salt and oil. Blend on high until smooth. Pass through a fine sieve. Put aside.

Put it all together!

Finishing Ingredients

  • 2 Sprigs Thyme
  • ½ lemon
  • 100g shiitake Mushrooms, stalk removed and sliced
  • Salt and pepper

Put the nettle puree into a small pot and warm over a low heat. Warm the pumpkin puree.

Put a large pan on medium-high heat. Add 30ml of oil and a 50g butter to the pan. Add the gnocchi and the mushrooms to the pan and shake, so the gnocchi doesn’t stick. Cook for 2 mins on one side or until golden and then flip them over. Add thyme and salt. When the other side is golden add a good squeeze of lemon. Drain the gnocchi onto paper towel. Put a spoonful of the nettle puree on the plate and smear it round in a circle. Put the ghocchi on the plate with in the circle add the mushrooms. Put some dots of the pumpkin puree on the plate in the circle and on the gnocchi. Enjoy

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