Everyday Food
Ingredients
Potato gnocchi
Broccoli and lemon
Method
Potato gnocchi
1.Place potatoes in a medium saucepan. Cover with water. Bring to boil, covered. Partially remove lid and cook for 10-15 minutes, until very tender. Drain well. Remove skin and mash thoroughly.
2.Add egg and stir with a wooden spoon until combined. Add half the flour and all the parmesan, and stir until combined. Add the remaining flour, in two more batches, until well combined and a firm dough forms. (If dough is too soft, add a little more flour.)
3.Turn into a floured surface and lightly knead until smooth. Do not overwork the dough.
4.Divide dough into four portions. Roll each portion into 1cm-thick sausages. Cut each sausage into 2cm pieces. Use your finger to roll each piece over a floured fork.
5.Cook gnocchi, in three batches, in a pan of simmering water for 2-3 minutes, until they float to the top. Remove from pan with a slotted spoon. Transfer to a dish. Repeat with remaining gnocchi pieces.
Broccoli and lemon
6.Heat half the butter in a large frying pan on high. Cook prepared gnocchi for 3-4 minutes, stirring until golden. Reduce heat to medium.
7.Place remaining butter in the pan and add broccoli florets. Cook for 4-5 minutes. Add lemon juice and half the parmesan. Season to taste.
8.Serve topped with remaining parmesan and sprinkle with parsley, if desired. Accompany with a lemon wedge.
