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Donal Skehan
Pan Fried Gnocchi with Garden Peas, Buffalo Mozzarella & Basil Oil | DonalSkehan.com, A lovely alternative to pasta & so simple to make at home.
  • light-meals

Pan Fried Gnocchi with Garden Peas, Buffalo Mozzarella & Basil Oil

June 04

If you find the thought of making homemade pasta daunting, gnocchi is a good stepping stone. You could use store bought gnocchi, though, if you don’t feel up to it. Either way, the combination of golden gnocchi nuggets with creamy mozzarella, sweet garden peas and basil oil is a breath of summer air. This makes a superb starter or a light supper.  

  • serves Serves 4
  • time 45 mins

Method

  1. 1. Place the potatoes in a large saucepan of cold water and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until soft when pierced with a fork then drain.
  2. 2. Put the potatoes through a potato ricer then add the flour, egg, and a generous amount of salt and black pepper. Mix to a dough, then turn out onto a floured work surface and knead gently for 2-3 minutes.
  3. 3. Divide the dough into four and roll each piece into a sausage, about 50cm long. Cut each sausage into 15 pieces and, using the tines of a fork, press each piece gently to shape the gnocchi, leaving a dent from your thumb or finger on one side and fork marks on top. Put on a floured plate and continue to shape the rest. Fry the gnocchi in a pan with a little bit of oil over a medium high heat until golden brown.
  4. 4. To make the Basil oil, put the basil in a hand blender and mix with the oil and some salt until smooth.
  5. 5. To serve, place half a mozzarella ball in the middle of the plate, sprinkle the gnocchi and peas around and top with the basil oil, pea shoots and rocket.

Ingredients

For the gnocchi:

500g floury potatoes preferably rooster, peeled, about 4 medium

200g plain flour, plus extra for dusting

1 large egg

Handful of rocket

Sea salt and freshly ground black pepper

For the basil oil:

200ml olive oil

50g basil

Pinch of salt

To finish:

250g buffalo mozzarella

150g freshly picked garden peas, blanched

Handful of pea shoots, to garnish  

You'll Need

Large saucepan

Potato ricer

Mixing bowl

Frying pan

Hand blender  

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