Friday - - Food -

Prep time 30 mins Cook­ing time 15 mins Serves 2 2 pota­toes, boiled un­til soft, peeled 1 egg 210g flour, plus ex­tra for rolling 3 tbsp but­ter 10 sage leaves 70g edamame beans, blanched in boil­ing wa­ter, pod­ded 70g green beans, blanched in boil­ing wa­ter 70g sug­arsnap peas, blanched in boil­ing wa­ter Push the pota­toes through a sieve un­til you have a fine purée. Add egg and flour and mix lightly into a dough. Add more flour if nec­es­sary, un­til it is no longer sticky. Sea­son with salt and black pep­per. Leave for 20 min­utes. Di­vide the dough into 4 parts and sprin­kle the work sur­face with flour. Use your fin­ger­tips and roll the dough into long cylin­ders, about 2cm thick. Cut the rolled dough into 2cm long gnoc­chi and set aside while rolling out the re­main­ing dough. Boil wa­ter in a large pot and add the gnoc­chi. As soon as the gnoc­chi start to float, they are ready. Drain and set aside. Melt but­ter in a large pan. Add sage, then the beans and peas. Fry for 5 min­utes and add the gnoc­chi. Fry for 5 more min­utes. Sea­son with salt and pep­per. Serve warm.

☞ Hint: If you don’t have time to make gnoc­chi from scratch, buy from your lo­cal deli.

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