Wednesday 28 January 2015

Pan-fried gnocchi with garden peas, buffalo mozzarella and basil oil

Donal Skehan

Published 18/08/2013 | 05:00

Pan-fried gnocchi with garden peas, buffalo mozzarella and basil oil

Pan-fried gnocchi with garden peas, buffalo mozzarella and Basil oil

If you find the thought of making homemade pasta daunting, gnocchi is a good stepping stone. You could use store-bought gnocchi, though, if you don't feel up to it.

Either way, the combination of golden gnocchi nuggets with creamy mozzarella, sweet garden peas and basil oil is a breath of summer air.

This makes a superb starter or a light supper.

Serves four.


For the gnocchi 500g floury potatoes, peeled (about 4 medium)

200g plain flour, plus extra for dusting

1 large egg

Sea salt and freshly ground black pepper For the basil oil 50g basil

200ml olive oil

Pinch of salt To finish 250g buffalo mozzarella

150g freshly picked garden peas

Handful of pea shoots, to garnish


Place the potatoes in a large saucepan of cold water and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes, or until soft when pierced with a fork. Take off the heat and drain.

Put the potatoes through a potato ricer, then add the flour, egg and a generous amount of salt and black pepper. Mix to a dough, then turn out on to a floured work surface and knead gently for two to three minutes.

Divide the dough into four and roll each piece into a sausage, about 50cm long. Cut each sausage into 15 pieces and, using the tines of a fork, press each piece gently to shape the gnocchi, leaving a dent from your thumb or finger on one side and fork marks on top. Place on a floured plate and continue to shape the rest.

Fry the gnocchi in a little bit of oil until golden brown.

To make the basil oil, put the basil in a hand blender and mix with the oil and some salt until smooth.

To serve, place half a mozzarella ball in the middle of the plate and arrange the gnocchi and peas around it. Top with the basil oil.

Irish Independent

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