• 40g small capers, drained, rinsed and roughly chopped
• 100ml rapeseed oil
• 2 tbsp wine vinegar
METHOD
1. Lightly flour a work surface. In a bowl add the egg to the potatoes and carrots and then add the flour mixture. Lightly mix with your hands until the flour and vegetables 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.
2. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.
3. 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.
4. Add to a pot of salted boiling water and cook for 2 minutes, the gnocchi will float to the top when cooked.
5. For the sauce, finely chop the carrot tops and place in a bowl then add the chopped garlic and chopped capers, mustard, vinegar and oil, whilst mixing.
6. In a pan melt some butter then add the gnocchi and fry until golden, then add the sauce and cook for a further minute. Season with salt and pepper and squeeze half a lemon, place onto your plate and grate parmesan on top
