1. Weigh out 200g of potato.
2. Add the egg yolk, the ½ egg white, the cornflour and the xanthan gum.
3. Work together to form a dough, don’t be tempted to add extra flour at this stage.
4. Lightly dust your hands and the surface with cornflour.
5. Gently work the dough on the dusted surface until it comes together.
6. Split the dough into 2 and take ½ at a time. Roll the first ½ into a sausage and create ridges in the dough by pressing along it with a fork. Cut into required size with a flour dusted knife. Repeat with the second ½ of dough.
7. Bring a pan of salted water to the boil and blanch (* check notes for how to blanch) your gnocchi.
8. Once blanched, reserve on a lightly oiled tray.
9. You can now, freeze, refrigerate or use straight away.
1. Remove half broccoli florets and set aside.
2. Roughly chop the rest of the broccoli and sweat in a pan with a knob of butter and the salt and pepper, when cooked purée in a blender with the cream and a little water, keep warm.
3. Heat a tablespoon of oil in a pan over a medium heat.
4. Add the broccoli previously set aside and cook for 1 minute, add the gnocchi and brown all over. Add a knob of butter and turn the gnocchi.
5. Add the breadcrumbs and lightly brown.
6. Remove from the heat and ‘drain’ on some kitchen paper.
7. To serve, add the purée and grate the parmesan on top.
Preparation Time: 20mins to 30mins
Cook Time: 10mins to 15mins
Serves: 3 to 4 people
200g mashed potato
1 egg yolk and ½ the white
Freshly grated nutmeg
½ tsp of xanthan gum
Salt and pepper
For the garnish:
200g tenderstem broccoli
50ml double cream
Few tablespoons of gluten / wheat free breadcrumbs
* to blanch your gnocchi, add your dough to a pan of boiling water. The dough will initially sink to the bottom and will gradually rise as it is cooked. Once all your gnocchi has risen to the top of the boiling water, add it to a pan of ice cold water for approx 30 seconds, then remove.