Gnocchi Recipe
potato, basil & ricotta dumpling, snap peas, cherry tomato, preserved lemon, cream, parmesan
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Ingredients
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Dumplings
Sauce
Method
Preparing the Dumplings
Make the Dough
In a mixing bowl, mash the potatoes until smooth. Add basil, ricotta, flour, and salt. Mix until a soft dough forms. If too sticky, add a bit more flour.
Shape the Gnocchi
On a floured surface, roll the dough into ropes about 1/2 inch thick. Cut into 1-inch pieces and press with a fork to create ridges.
Cooking the Gnocchi and Sauce
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
Prepare the Sauce
In a skillet, heat olive oil over medium heat. Add snap peas and cherry tomatoes, cooking until the tomatoes are soft, about 5 minutes. Stir in preserved lemon and cream, then add the cooked gnocchi.
Finish the Dish
Toss gently to coat the gnocchi in the sauce. Add grated parmesan and black pepper, mixing until combined. Serve warm.