Potato & Parsnip Gnocchi with Leek & Lemon Brown Butter
Serves 2-3
GNOCCHI
● 350g potatoes, cut into 4cm cubes
● 1 parsnip (100g), sliced into 2cm rounds and halved if large
● 125g flour
● 1 egg, lightly beaten
● ½ tsp salt
LEEK & LEMON BUTTER
● 100g butter, cubed
● 100g leeks (green part), sliced into 2cm strips
● 3 cloves garlic, finely chopped
● 1-2 Tbsp lemon juice, plus zest, for garnish
● ½ tsp ground black pepper
● ¼ tsp salt
1. To make the gnocchi, boil potatoes and parsnip in a large pot of water until tender. Drain and cool. When cool enough to handle, remove the skins and discard.
2. Transfer to a bowl and mash until smooth.
3. On a clean work surface, tip flour into a mound and add mashed potato mixture on top. Create a well in the middle and pour in beaten egg. Sprinkle over salt.
4. Bring the mixture together first by working the egg into the potato, then gradually working your way out to the flour, until the mixture has come together to a dough. Add more flour as needed.
5. Lightly flour your work surface. Pinch off a tennis ball-sized piece of dough and gently roll into a log 2-3cm thick. Cut the log into 3cm pieces; these are your gnocchi. You can create grooves in each gnocchi by rolling along a fork or gnocchi board; though this is not necessary. Repeat with remaining dough.
6. Bring a large pot of lightly salted water to the boil. Reduce heat to medium and gently add gnocchi, in batches (avoid overcrowding the pan - I cooked mine in about four batches). The gnocchi will float to the top when cooked; after 3-4 minutes. Remove with a slotted spoon.
7. Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Add leeks and garlic and cook for 10 minutes, stirring occasionally, until leek is soft and butter is lightly browned and fragrant.
8. Reduce heat to low and add gnocchi. Toss to fully coat in sauce, and continue to cook for 3-4 minutes until heated through. Remove from heat and stir through lemon juice, salt and pepper. Serve hot, sprinkled with lemon zest.
