Gnocchi is a soft delicious Italian dumpling. This recipe is simple and easy to make!
400g floury potatoes (wash and peeled)
50g plain flour
15g fresh thyme
50g Parmesan cheese
Chop potatoes into 3cm chunks and cook in a large pan of boiling salted water until tender.
Next line up the asparagus, trim off the woody ends, then slice the stalks 1cm thick, leaving the tips whole.
Drain the potatoes and allow to steam dry for 2 minutes,
Add a pinch of salt and pepper return to the pan and mash well.
Then empty onto a clean work surface.
Fill the empty pan with boiling kettle water and place on a high heat.
Use your hands to scrunch the flour with the potato, then divide into 24 pieces.
Squeeze each in your palm to compress into little uneven gnocchi.
Then drop into the boiling water for 1 minute, or until they float.
Meanwhile, put the asparagus into a large non-stick frying pan on a medium low heat with 1 tbs of olive oil, stirring occasionally.
Add in the thyme leaves, then add the gnocchi straight in.
Grate over most of the Parmesan and mix well,
Add 100ml of gnocchi cooking water to make a sauce.
Serve and enjoy!
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