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Potato Gnocchi with Spinch and Caper Butter

Thu, 23 June 2022

Potato Gnocchi with Spinch and Caper Butter

Potato Gnocchi with Spinch and Caper Butter



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.