Homemade Gnocchi with Mozzarella, pickled walnuts and lemon dressing
This simple vegetarian supper is filled with fresh herbs and pickled walnuts and capers for salty flavour and texture
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
500g floury potatoes
125g type 00 flour
4 buffalo Mozzarella balls
2 tbsp grated pecorino
2 pickled walnuts, sliced
For the green herb and lemon dressing:
2 tbsp parsley
2 tbsp chervil
1 tbsp French tarragon
1 tsp marjoram leaves
juice 1 lemon
1 tbsp capers
3 tbsp rapeseed oil
salt
pepper
Method
Peel the potatoes and boil them in salted water, for around 30 minutes. You should be easily able to stab a skewer through them after this time.
Drain from the water and using a wooden spoon push the potatoes through a tight mesh sieve into a bowl.
Gently sprinkle the flour in batches into the mashed potato, folding through to combine each time until you are left with an elastic dough like mash.
Sparsely flour a board and roll the dough out into long sausages. They should also be roughly the circumference of a butcher’s sausage. Cut the sausages into 3cm pieces and place on a floured plate or trey until ready to use. Cover so they don’t dry out.
Combine all the ingredients of the herb dressing in a blender, blitzing until you have a bright green, runny sauce.
Bring a large heavy bottomed saucepan of salted water to the boil and cook the Gnocci, 10 or 12 at a time. The Gnocchi cooks quickly and you will know when they’re done when they float and bob on the surface of the water. Allow to drain on paper towels when done.
Divide gnocchi into bowls, tear the mozzarella into large pieces and add to the bowls. Add the sliced pickled walnuts, grated pecorino and a generous drizzle of the green herb and lemon dressing.
