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Basil gnocchi with dolcelatte and lemon oil

Silvana Franco from Food Uncut
Always thought good gnocchi were only to be found in restaurants? Silvana Franco's recipe proves how easy they are to make at home

Basil gnocchi with dolcelatte and lemon oil

Method

1. Boil the potatoes in a saucepan of water for 10-15 minutes until tender, then drain.

2. Using a potato ricer, mash the potatoes into a mixing bowl. Sprinkle over the basil, plenty of salt and pepper, and the flour. Using a wooden spoon or your hands, bring the ingredients together to make a firm dough.

3. On a floured surface, knead the dough gently for a couple of minutes, then roll portions of the dough into 1cm-thick sausages.

4. Cut the sausages into pieces about 1.5-2.5cm long. If you have time, use your thumb to press each dumpling against the back of a fork to make grooves.

5. Bring a large pan of water to the boil. Working in batches, gently cook the gnocchi for a minute or two, until they rise to the surface. Use a slotted spoon to scoop them out.

6. Divide the hot gnocchi between serving bowls. Crumble the cheese over the top and add a swirl of the lemon oil. Sprinkle with a pinch of chilli flakes if you wish. Serve while cheese is just melting.

Cook's notes
Using a potato ricer to mash the potatoes is important here because the gnocchi are small and any lumps in the mixture will be very noticeable.

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Serves: 4

Prep: 30 min
Cook: 25 min

Ingredients
500g waxy potatoes, peeled and diced
15g fresh basil leaves, chopped
salt and pepper
200g plain flour, plus extra for dusting
250g Dolcelatte
1 tbsp lemon-flavoured Olive oil
pinch chilli flakes, (optional)