Parmesan Gnocchi

Directions

Boil the potatoes in salted water for 15-20 minutes or until they are cooked. Allow to drain then mash them and run them through the ricer. If you don’t have a ricer you can push them through a sieve using a spoon. Once done put the potato in a a bowl and make a crater in the middle. Add the egg and olive oil and mix together  Then slowly add the flour bit by bit until it has all been incorporated and you have a dough. Mix in the parmesan and any water if you need it. Knead the dough for a few minutes and form into a smooth ball. You can then either roll it into a thin long tube and cut it into pieces by hand, or you can put it into a piping bag and squeeze and cut (which is a great little tip I learned from Alex).

Boil the gnocchi for 1-2 minutes in salted water then drain. Then pan fry in a little olive for a few more minutes until golden brown.

To make the courgette. Cut the courgette in half and slice julienne style. I use a mandolin I got at Daiso for cutting kimbap vegetables.  Add a knob of butter and a glug of olive oil to a frying pan on medium heat. Add the courgettes and sauté for a few minutes.  Next add the salt , pepper, and the juice and zest of one lemon. Then Turn the heat up a little to cook off the lemon juice. The courgette should be soft but not overcooked. Serve on a plate and top with the gnocchi and freshly shaved parmesan. Voilà the perfect light lunch.