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| Pan-fry gnocchi with olives, zucchini flowers and artichokes |
Serves 4
You'll need a potato ricer for this recipe from kitchenware shops
Pan-fry gnocchi with olives, zucchini flowers and artichokes ingredients: 500g Sebago potatoes (unpeeled). 3 eggs, lightly beaten. 175 plain flour, sifted. 1/4 tsp ground nutmeg. 1 tbs ground nutmeg. 1 tbs extra virgin olive oil. 4 marinated artichoke heats, halved. 8 zucchini flowers, stamens removed, 50g unsalted butter. 100ml vinegar. 2/3 cup (100g) kalamata olives, pitted. 1/2 bunch oregano leaves. 200g soft goat's cheese, crumbled
Pan-fry gnocchi with olives, zucchini flowers and artichokes recipe: Place potatoes in a pan of cold water. Bring to the boil over medium-high heat, then cook for 15-20 minutes until tender. Drain. As soon as potatoes are cool enough to handle, peel, then pass potato though a ricer into a bowl. Working quickly, fold in eggs until combined, and then fold in flour, nutmeg and 1/2 tbs salt. Bring a large pan of salted water to the boil over high heat. Place potato mixture in a piping bag fitted with a 1.5cm plain nozzle. In batches, pipe 3cm lengths straight into the boiling water, using a palette knife to cut the gnocchi from the nozzle. Cook gnocchi for 2 minutes or until they float to the surface. Using a slotted spoon, transfer to a bowl of iced water to firm up. Drain and pat dry with paper towel. Heat oil in a large fry pan over medium heat. Cook gnocchi, turning, for 3minutes or until golden. Add artichoke, zucchini flowers and butter, then cook, tossing to coat for 3 minutes. Add vinegar and cook for 2 minutes or until reduced by half. Add olives, half the oregano and season. To serve, divide among plates and top with goat's cheese and remaining oregano
