Spring gnocchi

I love the fresh flavours here, of courgettes, asparagus, and the pesto. Asparagus is in season now so make the most of it. Gnocchi should be eaten as soon as it is made and cooked so have the sauce ready to go. I love those fluffy mini pillows that float up in the cooking water when ready

SERVES 4 INGREDIENTS FOR THE GNOCCHI

600g potatoes, unpeeled – use a floury potato such as Rooster

150g “00” flour

1 egg yolk

Salt and pepper

Extra flour, for dusting and rolling

FOR THE SAUCE

50g courgette, diced

5 asparagus spears, sliced

60g frozen peas

4 tbsp basil pesto

3 tbsp crème fraîche

Juice of ½ lemon

Salt and freshly ground black pepper 3 to 4 tbsp gnocchi cooking water

Grated Parmesan, to serve Sprigs of mint, to serve

METHOD

1 To make the sauce, place the diced courgette and sliced asparagus into a steamer and steam for 3 minutes before adding the frozen peas, steam these until all the vegetables are just cooked.

2 Place the pesto into a saucepan and add the steamed vegetables. Set aside until you have cooked the gnocchi.

3 To make the gnocchi, place the unpeeled potatoes in a saucepan of cold water and bring to the boil. Allow to cook for about 20 minutes, until soft in the centre. Remove from the saucepan and while the potatoes are still hot, peel o the skins. Mash the potatoes using a ricer. Add salt and pepper to taste. Mix in 1 egg yolk: to mix it in quickly to prevent the egg from cooking. Add half the our and mix thoroughly.

4 Place the rest of the our out on the work surface and knead the potato mix until the dough is pliable. Divide the dough into 4 pieces. Using your ngertips, roll each portion to about 2cm thick.

5 Cut each 2cm diagonal pieces and place on a

oured tray. Use the gnocchi board if you have one. Space them evenly to prevent sticking. If you don’t have a gnocchi board then use a fork to press onto the gnocchi if you wish but it is not necessary.

6 To cook the gnocchi, have a large saucepan of gently boiling water ready. Add 1 tsp of salt and the gnocchi and stir gently. The gnocchi should oat to the top like little “pillows” after about 2 to 3 minutes of cooking.

7 Heat the sauce, stir in the crème fraîche and a little lemon juice to taste. Spoon 2 to 3 ladles of gnocchi cooking water into the sauce to form a creamy sauce. Use a slotted spoon to lift the gnocchi out and transfer it to the sauce. Lightly mix it.

8 Serve in bowls with a sprig of mint and grated Parmesan.