|Gnocchi with Zucchini and Sweetcorn|
Ingredients the gnocchi:
2 large baked russet potatoes (or 3 smaller ones)
1/3 cup grated Parmesan
1 cup plain flour - plus extra for dusting
salt and pepper
1 egg - beaten
1/2 teaspoon dried thyme leaves
Rest of the stuff:
3 cloves garlic - finely chopped
1/2 purple onion - diced1/3 cup diced zucchini
1/3 cup sweet corn kernels
1/4 cup dry white wine (Or cooking white wine)
1/4 cup vegetable stock (If non-vegetarian, chicken stock works better!)
1 tablespoon butter
handful of pea shoots for garnish (optional)
2-4 tablespoons grated Parmesan for garnish
1. Cut the baked potatoes in half lengthwise and scoop out the flesh from the potatoes. Set the flesh aside in the bowl, discard the skins. Pass the potato flesh through a ricer or mash them.
2. In a large mixing bowl, add in the egg, thyme leaves, Parmesan and about 3/4 of the cup of flour. Season with salt and pepper. Mix everything well with your hands. Add in more flour from the remaining 1/4 cup, if the mixture remains very wet. When the mixture begins to come together, transfer to the well floured board and knead gently for about 4-5 minutes until the ball of dough is relatively dry to the touch.
3. Roll into a ball and cut into 2 halves. Roll each half into a long cigar. Then cut of individual pieces from the cigar. About 2-3 cm for each piece. Using a floured finger, make a small indentation in each gnocchi.
4. Place the gnocchi gently into a pot of boiling water. When the gnocchi start to float, take them all out of the water and drain.
5. In a saute pan, heat some cooking oil over medium-high heat. When oil is heated, add in the gnocchi and saute them about 2-4 minutes per side. (depending on how brown you want them). Remove and set aside on a dish lined with paper towels.
6. With the same saute pan, heat some cooking oil over medium heat. When oil is heated, add in the garlic and onion. Fry for about 2 minutes. Then add in the zucchini and corn. Fry for another 3-5 minutes, until the vegetables start to brown slightly. De-glaze the pan with the white wine and stock. Cook for another 2 minutes then add butter cook for another minute. When the butter starts to thicken the sauce, add in the gnocchi and saute for another minute or so.
7. Dish onto 2 dinner plate and garnish with pea shoots (if using), a generous shaving of Parmesan cheese and a light drizzle of extra virgin olive oil.
Hope you'll enjoy this as much as we did!
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