[col type=”one-fourth”]
Preparation time
30 mins to 1 hour
[/col]
[col type=”one-fourth”]
Cooking time
30 mins to 1 hour
[/col]
[col type=”one-fourth”]
Serves
Serves 4
[/col]
[col type=”one-fourth last”]
Dietary
Vegetarian
[/col]

Ingredients
For the basil oil
- 200ml/7fl oz olive oil
- 50g/1¾oz fresh basil
- pinch salt
For the gnocchi
- 500g/1lb2oz floury potatoes, preferably rooster, peeled and chopped
- 200g/7oz plain flour, plus extra for dusting
- 1 large free-range egg
- 4 tbsp olive oil
- sea salt and freshly ground black pepper
For the spring vegetables
- 75g/2¾oz unsalted butter, diced
- ½ head broccoli, cut into florets
- 150g/5½oz asparagus, trimmed and chopped
- 150g/5½oz fresh garden peas
- 1 lemon, zest and juice only
- handful of fresh pea shoots, to garnish
Method
-
For the basil oil, put the oil, basil and salt in a blender and blitz until smooth. Set aside.
-
For the gnocchi, put 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. Drain thoroughly.
-
Put the potatoes through a potato ricer and place in a large bowl. Add the flour, egg and a generous amount of salt and pepper. Mix to a dough then turn out onto a floured work surface and knead gently for 2–3 minutes.
-
Divide the dough into four and roll each piece into a sausage that is about 50cm/20in 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. Put on a floured plate and continue to shape the rest.
-
Heat the oil in a frying pan and cook the gnocchi on each side until golden brown.
-
Heat a large saucepan of boiling water and blanch the broccoli and asparagus. Drain.
-
Heat the butter in a frying pan and cook the broccoli, asparagus and peas for 5–8 minutes, or until the vegetables are just cooked through. Stir in the lemon zest and juice.
-
Divide the gnocchi between four warmed plates and top with the spring vegetables. Garnish with the basil oil and pea shoots and serve immediately.