Creamy Spring Gnocchi with Fresh Rocket and Parmesan
Pillowy potato gnocchi tossed in a silky cream sauce infused with peppery rocket and finished with aged Parmesan. This elegant yet simple Italian dish celebrates the fresh, vibrant flavours of spring.
Ingredients
- 500g fresh potato gnocchi
- 200ml double cream
- 100g fresh rocket, roughly chopped
- 2 cloves garlic, minced
- 60g Parmesan cheese, finely grated
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Pine nuts, lightly toasted, for serving
Instructions
Bring a large pot of salted water to a rolling boil over high heat.
Heat butter and olive oil in a large skillet over medium heat until the butter is melted and foaming.
Add the shallot and garlic to the skillet and sauté for 2-3 minutes until softened and fragrant, stirring frequently.
Pour in the double cream and bring to a gentle simmer, cooking for 3-4 minutes until slightly thickened.
Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface. Reserve 60ml of pasta water before draining.
Add three-quarters of the chopped rocket to the cream sauce and stir until wilted, about 1 minute.
Using a slotted spoon, transfer the cooked gnocchi directly into the cream sauce and toss gently to coat.
Stir in half the grated Parmesan and the lemon zest, adding reserved pasta water as needed to reach desired consistency.
Season with salt and freshly ground black pepper to taste.
Divide among warm serving bowls and top with remaining fresh rocket, Parmesan, toasted pine nuts, and fresh basil leaves.
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