Potato Gnocchi, Fresh Peas, Brown Butter & Lemon
Pasta / Spring / Natalia Schamroth / Serves: 4

Potato Gnocchi

1.5kg Agria potatoes, well scrubbed
500g flour plus extra for rolling and shaping the gnocchi
1 egg yolk

For the peas & brown butter

1/4 cup butter
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons tiny marjoram leaves
sea salt
freshly ground black pepper
1 cup freshly podded peas, boiled in salted water until tender (around 4 minutes)
Parmigiano-Reggiano to serve


The gnocchi will make enough for 3 meals. Freeze the balls of gnocchi until needed.

The butter sauce will maake enough for 1 meal (4 people).


Issue 118
September 2006

Potato gnocchi

Boil the potatoes whole in very well salted water.
Drain, cool and peel then push the potatoes through a ricer.
On a clean bench, spread out the flour, put the potato on top and add the yolk.
Lightly knead the mix until it has just come together.
Divide into 3 pieces.
Press each piece out to a 1.5cm-thick rectangle then cut each lengthwise into 1cm strips.
Roll each strip to round off the edges then cut into 1cm pieces.
Use plenty of flour throughout this process.

Toss small batches of the gnocchi in a colander to remove excess flour.
Drop the batches of the gnocchi into rapidly boiling, well-salted water.
As they rise to the surface scoop out and toss in the prepared sauce or refresh in iced water then drain, toss in oil and refrigerate for later use (pluge into boiling water for 2 minutes when ready to serve).

For the peas & brown butter

In a large, heavy-based frying pan, melt the butter and simmer until browned then add the lemon juice and zest, marjoram leaves and plenty of salt and pepper.
Toss the peas and drained gnocchi in the butter and serve immediately with finely grated parmesan.