Preparation Time: 30 minutes
Cooking Time: 10 minutes
- For the gnocchi
- 1kg floury potatoes, such as British Queens, Kerr’s Pinks or Golden Wonders
- 2 large organic egg yolks (reserve the whites)
- 150g plain flour
- 100g semolina
- 2-4 tablespoons chopped parsley
- sea salt and freshly ground black pepper
- For the parsley & chilli butter
- 110g butter
- ¼ teaspoon chilli flakes or 1 fresh red or green chilli, finely sliced, seeds included or discarded as you wish
- 2 tablespoons finely chopped curly or flat-leaf parsley
Cook the potatoes with their skins on in a large amount of boiling salted water for 15–30 minutes, until soft. Drain and peel while hot.
Put the potatoes through a mouli or ricer into a bowl, or mash with a potato masher.
Lightly fold in the egg yolks, flour, semolina, parsley and salt, and work together quickly to make a dough. Add a little egg white if it is too dry.
Divide the gnocchi dough into four. On a clean surface, roll each piece of dough into a long roll shape a little fatter than your index finger. Cut into 2cm lengths. Roll each small piece in the palm of your hand with the tines of a fork. This will make indentations which will catch a bit of the sauce.
To make the parsley and chilli butter, melt the butter and when it foams add the chilli and cook for a minute or so, then add the finely chopped parsley.
Bring a large pan of salted water to the boil. Add the gnocchi and cook over a high heat for 2–3 minutes or until they rise to the surface. Remove with a slotted spoon, letting the spoon rest on a clean folded cloth to drain off any excess water. Serve on hot plates with the parsley and chilli butter.
Recipe and image from Grow, Cook, Nourish by Darina Allen (Kyle Books). Photograph by Clare Winfield