• 1 bunch Freshzest Parsley - Continental, roughly chopped
  • 1 red onion, roughly chopped
  • 2 tbsp capers
  • 2 gherkins, roughly chopped
  • 4 anchovies
  • 3 tbsp balsamic vinegar
  • extra virgin olive oil
  • 3 medium potatoes
  • 1 egg
  • pinch of salt
  • plain flour
  • 1 punnet Freshzest Micro Rocket
  • shaved Parmesan cheese

Salsa Verde with Gnocchi.

Serving Size: 4

  1. Salsa Verde: Place parsley, red onion, capers, gherkin, anchovies and balsamic vinegar in a food processor and blend with enough olive oil to make smooth dressing. Add salt to taste.
  2. Gnocchi: Boil potatoes whole, with skin on, in salted water till cooked through. Strain and allow to cool, remove the skin, then mash.
  3. Mix in a bowl with egg, salt and enough plain flour to form dough. Don’t over work, as it will create tough gnocchi.
  4. Cut dough into 8 pieces and roll each piece into a long sausage. Then cut into small pillows on a floured bench.
  5. Drop gnocchi into boiling salted water and cook until the gnocchi floats to the surface.
  6. Strain gnocchi, toss with Salsa Verde, and serve with shaved Parmesan & micro rocket.
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