Gnocchi with Courgette, Mascarpone & Spring Onions
3 agria potatoes
rock salt to bake potatoes on
2 egg yolks
Spread the salt onto a baking tray, prick the potatoes with a fork the place onto of the salt.
Bake in a hot oven, 220c for 1.5/2 hours or until brown and soft in the centre.
Cut open and scoop out flesh and pass through a ricer or sieve, combine with the egg yolk and flour. Form into a dough and roll out with a little flour, then cut into small pillow shapes and blanch.
1 Tsp olive oil
1 red chilli, sliced
1 medium courgette, cut into thin ribbons with a peeler
4 spring onions, chopped
zest 1 lemon
2 heaped Tsp mascarpone
50g parmesan, grated
rocket leaves, to serve
Cook the gnocchi in boiling salted water until the flute to the top. Drain, reserving a ladle of the cooking water, and set aside.
Heat the oil in a frying pan. Cook chilli and courgette for 3 mins until soft. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Mix until smooth, add gnocchi and heat through.
Season, divide between 2 ovenproof dishes and scatter with the remaining Parmesan. Grill for 2-3 mins until bubbling and serve with the dressed mixed leaves.