I am such a lucky girl, because I have very lovely friends. Sometimes those very lovely friends even bring me food. My wonderful friend Alex has been applying to go on Korean Master Chef and he got through to the round where you need to take a dish to the selection panel. He decided upon some parmesan gnocchi. Luckily for me he made a giant bowl full of gnocchi and only needed a small amount, so he gave me all the left overs. I whipped up this little dish with what was left. I’m not sure if mine was up to the Master Chef standard but it was lovely fresh and tasty, the perfect light lunch now that spring is finally here.
2 medium size russet potatoes,
2 tablespoons of extra virgin olive oil
2 cups white flour
1/8th cup water if needed (depends on relative humidity/size of egg),
1 cup grated parmesan cheese
1 large courgette
1/3 of a stick of butter
1 lemon (zest and juice)
A glug of olive oil
Salt and pepper to taste
Boil the potatoes in salted water for 15-20 minutes or until they are cooked. Allow to drain then mash them and run them through the ricer. If you don’t have a ricer you can push them through a sieve using a spoon. Once done put the potato in a a bowl and make a crater in the middle. Add the egg and olive oil and mix together Then slowly add the flour bit by bit until it has all been incorporated and you have a dough. Mix in the parmesan and any water if you need it. Knead the dough for a few minutes and form into a smooth ball. You can then either roll it into a thin long tube and cut it into pieces by hand, or you can put it into a piping bag and squeeze and cut (which is a great little tip I learned from Alex).
Boil the gnocchi for 1-2 minutes in salted water then drain. Then pan fry in a little olive for a few more minutes until golden brown.