![Burnt Butter, Lemon and Basil-Infused Gnocchi](/on/demandware.static/-/Sites-LCAU-Library/default/dw522c50c4/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000432_ENG.png)
Main ingredients
- Vegetables
Ingredients
Method
Ingredients
For the gnocchi:
- 800g potatoes
- 125g ricotta
- 3 free-range egg yolks
- 450g - 500g flour
- Zest of 2 lemons
- 15g basil, finely chopped
- Salt and freshly ground black pepper
To serve:
- 200g butter
- Juice of half a lemon
- 500g baby spinach
- 125g frozen peas, blanched
- Toasted pine nuts
- Grated parmesan, to serve
- Fresh basil, to serve
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Method
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1Preheat the oven to 200°C. Pierce the potatoes with a fork and place on a salt-covered baking sheet. Bake for an hour or so until tender and fluffy inside. Remove from the oven and scoop out the flesh while hot.
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2Mash with a potato masher or potato ricer until smooth and lump-free. Add the ricotta and egg yolks. Season and mix well. Add the flour bit by bit until it forms a smooth dough. Then fold through the chopped basil and lemon zest.
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3Roll the gnocchi mixture out into 3cm-5cm thick cylinders on a floured surface and cut into bite-sized squares. In a Le Creuset Signature Shallow Casserole 30cm, blanch the gnocchi in batches in salted boiling for 5 minutes until they float to the top. Remove with a slotted spoon and drain of excess water.
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4Discard the gnocchi water. Clean and dry the casserole. Place on a medium heat and pan fry the gnocchi in butter and lemon juice, along with baby spinach, peas and toasted pine nuts. Sprinkle with fresh basil and grated parmesan.