Homemade gnocchi

INGREDIENTS

500g potatoes

100g flour

2 egg yolks

10g fresh chives, finely chopped

Grated nutmeg

Salt and freshly ground pepper

METHOD

Preheat oven to 180C.

Place whole potatoes into a pot and cover with cold water.

Bring to the boil and cook until potatoes are tender.

Drain potatoes and place in the oven for 5 minutes, until any excess moisture has evaporated.

Remove potatoes from oven, peel and mash.

Add remaining ingredients to the mashed potatoes, while still warm, and mix until well combined.

Lightly dust a work surface with flour and roll out dough to form a cylinder.

Cut at 1cm intervals and, using a fork, lightly press down on each segment.

These shallow lines help the sauce to cling to the gnocchi.

Bring a pot of salted water to the boil, add gnocchi and cook until they rise to the surface.

Remove from water, drain and set aside.

To serve, heat a pan with a little olive oil and when hot, quickly sauté gnocchi for a few minutes, or until lightly crisp and golden.

Remove from pan and serve lightly tossed in pesto with fresh rocket and parmesan.

Serves 4