This article was written for Annabel & Grace, which is now part of Rest Less.
Gnocchi with Mediterranean Roasted Vegetables & Mushrooms
Ingredients serves 2
1 large potato, baked
25g ricotta cheese
45g plain flour
1 small beaten egg ( or half a large one)
Few thyme sprigs, leaves only
Sea salt & pepper
Olive oil
Butter
Roasted Mediterranean vegetables – courgettes, peppers, aubergine, red onion
Good handful of chestnut mushrooms, quartered
Half a cup frozen peas, defrosted
Parmesan cheese
Lemon zest
How to prepare
Scoop the flesh from the baked potato and mash until smooth (best done whilst the potato is hot to prevent lumps). Add the cheese, flour and a spoonful of thyme leaves, and season slightly. Make a well in the centre and add the beaten egg. Combine with floured hands until a soft dough forms. Do not overwork or the dough will become too tough.
Roll the dough out into a long cylinder about 1 1/2 cm thick, on a well floured surface and cut into 2cm wide pieces. Gently press the centre of each one to create a dent.
Bring a large saucepan of water to the boil. Add the gnocchi a few at a time, stirring gently to prevent them from sticking together. Simmer for 2 minutes until they start to float to the surface. Carefully remove from the pan and allow to dry on a sheet of greaseproof paper until needed.
Heat a large frying pan over a medium heat and add a tablespoon of oil. Fry the mushrooms until their juices are released, then add the roasted vegetables and heat through. Remove to a warm plate. Add another tablespoon of oil and add the gnocchi. Cook for approximately 2 minutes on each side, or until golden brown. Add a very large knob of butter to the pan and allow to melt. Stir through the mushrooms, roasted vegetables and peas, and grate over some lemon zest. Serve with grated Parmesan and a sprinkling of chopped basil if you have any.
Enjoy! Best wishes, Rubbish Wife