Burnt Butter, Lemon and Basil Infused Gnocchi

Cast Iron

Main Ingredient: Gnocchi
Prep Time: 80 mins
Cook Time: 30 mins
Serves: 6
Recipe by: Le Creuset

Ingredients

For the gnocchi:
800g potatoes
125g ricotta
3 free-range egg yolks
450g – 500g flour
Zest of 2 lemons
15g basil, finely chopped
Salt and freshly ground black pepper
To serve:
200g butter
Juice of half a lemon
500g baby spinach
125g frozen peas, blanched
Toasted pine nuts
Grated parmesan, to serve
Fresh basil, to serve

PRINT RECIPE

Main Ingredient: Gnocchi
Prep Time: 80 mins
Cook Time: 30 mins
Serves: 6
Recipe by: Le Creuset

Rate Recipe

A nourishing meal with zesty flavours, that makes a great alternative to pasta. Perfect for vegetarians also for a delicious dinner.

INSTRUCTIONS:

Preheat the oven to 200°C.

GNOCCHI PREPARATION

Pierce the potatoes with a fork and place on a salt-covered baking sheet.
Bake for an hour or so until tender and fluffy inside. Remove from the oven and scoop out the flesh while hot.
Mash with a potato masher or potato ricer until smooth and lump-free.
Add the ricotta and egg yolks. Season and mix well.
Add the flour bit by bit until it forms a smooth dough.
Fold through the chopped basil and lemon zest.
Roll the gnocchi mixture out into 3cm-5cm thick cylinders on a floured surface and cut into bite-sized squares.

In a Le Creuset 30cm Signature Buffet Casserole, blanch the gnocchi in batches in salted boiling for 5 minutes until they float to the top. Remove with a slotted spoon and drain of excess water. Discard the gnocchi water. Clean and dry the casserole.

Pan fry the gnocchi in butter and lemon juice, on medium heat along with baby spinach, peas and toasted pine nuts.

Sprinkle with fresh basil and grated parmesan.