Pan-fried gnocchi with spring vegetables and basil oil

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves 4



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
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