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Rocket Gnocchi with Dolcelatte

With its peppery mustard flavour and attractive leaves, rocket is usually demoted to a garnish or side salad. Turn it into the star of the show with this tasty vegetarian supper.

  • Timer Prep 90 min
    Cook 65 min
  • Chart 534.0 cal/
    serving
  • Chef hat Hard
    effort

Preparation

Sift the plain flour. Beat the medium eggs. Crush the garlic cloves. Cut the dolcelatte cheese into small pieces.

Method

  1. 1 Cook the potatoes whole in boiling salted water for 20-25 minutes, until tender then drain.
  2. 2 Using a tea towel to hold the potatoes, remove the skins with a potato peeler.
  3. 3 Put the potatoes in a large bowl and beat with an electric hand whisk until smooth. Leave to cool.
  4. 4 Put half the rocket in a food processor and whizz to a fine paste, then mix into the potato with the flour, egg and seasoning.
  5. 5 Gently knead the mixture to a soft dough, transfer to a lightly floured surface and divide into the total number of servings you've chosen to make.
  6. 6 Roll each portion into a long sausage approximately 2cm in diameter. Cut each sausage into 2.5cm lengths and place them on to large, lightly floured plates.
  7. 7 Press each one with the back of a fork, then cover and chill for at least 30 minutes.
  8. 8 Heat the olive oil in a small frying pan and add the pine nuts. Cook over a gentle heat for 3-4 minutes, until they begin to turn golden.
  9. 9 Add the garlic and cook for another 1 minute.
  10. 10 Bring a large pan of water to the boil and drop in the gnocchi. When they’ve floated to the surface, simmer gently for 1 minute and then remove with a slotted spoon and place in a warm serving bowl.
  11. 11 Gently stir in the pine nut mixture, scatter over the dolcelatte and the rest of the rocket, and serve straight away.
  • Average per serving
  • Calories 534.0kCal
  • Fat31.2g
  • Saturated9.3g
  • Salt0.85g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg