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Burnt Butter, Lemon and Basil Infused Gnocchi

Cast Iron
image
  • Main Ingredient: Gnocchi
  • Prep Time: 80 mins
  • Cook Time: 30 mins
  • Serves: 6
  • Recipe by: Le Creuset
Ingredients

Ingredients

  • For the gnocchi:
  • 800g potatoes
  • 125g ricotta
  • 3 free-range egg yolks
  • 450g – 500g flour
  • Zest of 2 lemons
  • 15g basil, finely chopped
  • Salt and freshly ground black pepper
  • To serve:
  • 200g butter
  • Juice of half a lemon
  • 500g baby spinach
  • 125g frozen peas, blanched
  • Toasted pine nuts
  • Grated parmesan, to serve
  • Fresh basil, to serve

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PRINT RECIPE
  • Main Ingredient: Gnocchi
  • Prep Time: 80 mins
  • Cook Time: 30 mins
  • Serves: 6
  • Recipe by: Le Creuset

A nourishing meal with zesty flavours, that makes a great alternative to pasta. Perfect for vegetarians also for a delicious dinner.

INSTRUCTIONS:

Preheat the oven to 200°C.

GNOCCHI PREPARATION

  1. Pierce the potatoes with a fork and place on a salt-covered baking sheet.
  2. Bake for an hour or so until tender and fluffy inside. Remove from the oven and scoop out the flesh while hot.
  3. Mash with a potato masher or potato ricer until smooth and lump-free.
  4. Add the ricotta and egg yolks. Season and mix well.
  5. Add the flour bit by bit until it forms a smooth dough.
  6. Fold through the chopped basil and lemon zest.
  7. Roll the gnocchi mixture out into 3cm-5cm thick cylinders on a floured surface and cut into bite-sized squares.

In a Le Creuset 30cm Signature Buffet Casserole, blanch the gnocchi in batches in salted boiling for 5 minutes until they float to the top. Remove with a slotted spoon and drain of excess water. Discard the gnocchi water. Clean and dry the casserole.

Pan fry the gnocchi in butter and lemon juice, on medium heat along with baby spinach, peas and toasted pine nuts.

Sprinkle with fresh basil and grated parmesan.

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