Thu, 23 June 2022
Potato Gnocchi with Spinch and Caper Butter
Ingredients
1 lb. mashed potato
3 ½ oz flour
1 tsp. seasalt
1 small egg, lightly beaten
1 handful baby spinach leaves
1 dessert spoon capers
½ lemon
4 leaves fresh basil
Parmesan cheese to grate
Lightly flour a work surface. In a bowl dd the egg to the potatoes and then add the flour mixture. Lightly mix with your hands until the flour and the potato starts to come together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a smooth dough. Transfer it to the floured surface.
With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.
With a sharp knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Press gently on each gnocchi with a fork to form groves on one side.
Add to a pot of salted boiling water and cook for 2 minutes, the gnocchi will float to the top when cooked.
In a pan melt some butter then add the gnocchi and fry until golden, then add the capers and spinach, cook for a further minute. Season with salt and pepper and squeeze half a lemon, place onto your plate and grate parmesan on top then shredded fresh basil.
