Ingredients
- 500g Piccolo potatoes, well washed
- 4 large Coles Brand Free Range Eggs, yolks
- 1/2 cup Coles Brand Australian Parmesan Cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Coles Brand Plain Flour, plus extra for dusting
- 1 tablespoon olive oil
- 300g zucchini, cut into 1 1/2 cm dice
- 60g Coles Brand Unsalted Butter
- 100g cherry tomatoes, cut in half
- 3 cloves garlic, roughly chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup shredded parmesan cheese, extra
Directions
- Step 1
Preheat oven to 220°C (200°C fan). Pierce each potato 8 times with a fork. Place potatoes on a baking tray and roast for about 50 minutes, turning occasionally or until they are very tender. Set potatoes aside until they are cool enough to handle, about 20 minutes. Remove the skin from the potatoes. Using a grater, grate potatoes through large holes into a large bowl.
- Step 2
Add the egg yolks, 1/2 cup of cheese, salt and pepper. Add 3/4 cup of flour and gently mix, folding dough over itself and being careful not to over knead. Cover and refrigerate for 30 minutes.
- Step 3
Knead the remaining flour into the dough. It will be very soft and slightly tacky, but do not add too much flour or the gnocchi will be tough.
- Step 4
Dust a baking tray with extra flour. Divide the dough into 4 equal portions. Using floured hands, roll out 1 portion of dough on a lightly floured surface into ropes about 40cm long and 2cm in diametre. Starting at one end of rope, pinch end and cut pinched piece with floured knife. Place gnocchi onto the tray. Repeat with remaining 3 portions of dough. You should have about 60 gnocchi.
- Step 5
In a large heavy based saucepan, bring salted water to a boil over high heat.
- Step 6
Working in 2 batches, add gnocchi and cook until they float to the top. Continue simmering for 2 minutes. Using a slotted spoon, remove gnocchi from water and transfer to a clean baking tray lined with baking paper.
- Step 7
Meanwhile, heat a large heavy non-stick frying pan over high heat. Add the oil and heat for 1 minute. Add the zucchini, season with salt and pepper and cook for 2 1/2 - 3 minutes.
- Step 8
Add the butter and allow to brown over medium high heat, approximately 1 minute.
- Step 9
Add the gnocchi and cook without stirring for 1 minute, or until slightly golden.
- Step 10
Add the tomatoes and garlic, cook for 1 minute.
- Step 11
Adjust seasoning to taste, add lemon juice and parsley. Divide among 4 plates and garnish with the remaining parmesan before serving.
Serving size: 6
Recipe courtesy of taste.com.au