• Brittany Aldridge

Buttery Fresh Gnocchi with Broccolini

This recipe is so easy and sooo delicious. Fluffy potato gnocchi in a buttery sauce, fresh greens and topped with lots of parmigiano reggiano! Perfect for the warmer months, but delicious all year round!


The most important part of this dish is choosing the right potatoes - in order to get those perfect, cloud like, pillowy, gnocchi. I would recommend a starchy potato! You could ask your local grocery store attendant what’s the suitable in season potato for you!



INGREDIENTS

For the sauce:

  • 3 tbsp extra-virgin olive oil (EVOO)

  • 50g butter

  • 2 garlic cloves, chopped finely

  • 1 medium onion, chopped finely

  • 1 sprig of fresh Rosemary

  • 1 punnet of cherry or sweet tomatoes

  • 1 bunch of broccolini, washed and chopped in half

  • 2 good pinches of salt or to taste (I use Maldon salt)

  • Cracked pepper

  • 50g grated parmigiano reggiano, or to taste

  • optional: 1 lemon, to serve

For the gnocchi:

  • 1kg starchy potatoes

  • 1 large egg, beaten

  • 1 tsp ground nutmeg

  • 3 tsp salt, I used Maldon

  • 250g 00 flour, plus extra for dusting


INSTRUCTIONS

Start with prepping the potatoes:

  • Fill a large pot with enough water to cover all the potatoes, salt the water generously and bring to the boil.

  • Rinse and scrub the potatoes of any dirt then peel the skin off.

  • Chop the potatoes if need be, into large wedges, so they all cook at the same rate.

  • Once the potatoes are cooked through immediately mash (or use a potato ricer if you have one) until perfectly smooth, then spread out the mashed potato on a tray or chopping board to allow the steam to escape quickly. (If you have more time, leaving the mashed potato to cool in a bowl is fine also). Set aside to cool.

For the sauce:

  • In a shallow cast iron pan (30cm) or a large saucepan, on a medium heat cook butter and EVOO and add rosemary, garlic and onion.

  • Cook until onion is translucent and starting to brown slightly (around 10 minutes), but do not allow garlic to darken so adjust heat if you need to.

  • Now add the tomatoes, broccolini and rosemary and allow to cook for around 20 minutes on low heat while you start on the gnocchi.

For the gnocchi:

  • In a large bowl, add the egg, salt and ground nutmeg to the mashed potato and mix well to combine fully. (Be careful not to scramble the egg if the potato is still warm so beat rapidly).

  • Begin mixing in the flour and knead it into a smooth dough until it just comes together. (Do not overwork or you’ll end up with stodgy gnocchi, and nobody wants that!)

  • Turn mixture out onto a floured chopping board or bench top, and taking handfuls of dough, roll into a log about 1 1/2cm wide, then cut the log into 2cm long pieces.

  • Dust gnocchi generously with flour so it doesn’t stick while you work on making the rest of the gnocchi.

  • In the same large pot, and fill it with fresh water. Bring to the boil again and add salt to the water before turning the stovetop down to a medium for so the water simmers.

  • Tip the gnocchi into the pot and cook for around two or three minutes or until the gnocchi begin to float.

  • Take the gnocchi out of the pot, so as not to overcook and add to the buttery sauce tossing to coat. Add a small swig of EVOO, about 2/3 cup of gnocchi water, some of the parmigiano reggiano and let the gnocchi absorb the sauce for around a minute before serving. Feel free to add a squeeze of lemon if you have some, for an extra zesty kick!

  • Serve gnocchi in medium pasta bowls sprinkled with more parmigiano reggiano and cracked pepper. Enjoy!

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