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Burnt Butter, Lemon and Basil-Infused Gnocchi




For the gnocchi:

  • 800g potatoes
  • 125g ricotta
  • 3 free-range egg yolks
  • 450g – 500g flour
  • Zest of 2 lemons
  • 15g basil, finely chopped
  • Salt and freshly ground black pepper

To serve:

  • 200g butter
  • Juice of half a lemon
  • 500g baby spinach
  • 125g frozen peas, blanched
  • Toasted pine nuts
  • Grated parmesan, to serve
  • Fresh basil, to serve


Preheat the oven to 200°C. Pierce the potatoes with a fork and place on a salt-covered baking sheet. Bake for an hour or so until tender and fluffy inside. Remove from the oven and scoop out the flesh while hot.

Mash with a potato masher or potato ricer until smooth and lump-free. Add the ricotta and egg yolks. Season and mix well. Add the flour bit by bit until it forms a smooth dough. Then fold through the chopped basil and lemon zest.

Roll the gnocchi mixture out into 3cm-5cm thick cylinders on a floured surface and cut into bite-sized squares. In a Le Creuset 30cm Signature Buffet Casserole, blanch the gnocchi in batches in salted boiling for 5 minutes until they float to the top. Remove with a slotted spoon and drain of excess water.

Discard the gnocchi water. Clean and dry the casserole. Place on a medium heat and pan fry the gnocchi in butter and lemon juice, along with baby spinach, peas and toasted pine nuts. Sprinkle with fresh basil and grated parmesan.

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