Potato Gnocchi with Fennel and Sun-dried Tomato Butter Recipe

Name: Potato Gnocchi with Fennel and Sun-dried Tomato Butter Recipe
Ingredients: 1.5kg (3lb) floury potatoes, peeled, boiled and rubbed, still warm, through a potato ricer, mouli legumes or sieve; 1 egg; 250g (9oz) plain flour, sifted, plus extra for dusting; Freshly grated nutmeg; Salt; pepper; Fine shavings of Pecorino or Parmesan, to serve; 150g (5oz) unsalted butter; 4 garlic cloves, thinly sliced; 50g (2oz) sun-dried tomatoes in olive oil, very finely shredded; 50g (2oz) black olives, pitted and sliced; 3 tbsp chopped fennel leaf

thehappyfoodie.co.uk

Sophie Grigson shows how easy it is to make gnocchi with this simple recipe for Potato Gnocchi with Fennel and Sun-dried Tomato Butter.

View full recipe on thehappyfoodie.co.uk

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Ingredients

1.5kg (3lb) floury potatoes, peeled, boiled and rubbed, still warm, through a potato ricer, mouli legumes or sieve
1 egg
250g (9oz) plain flour, sifted, plus extra for dusting
Freshly grated nutmeg
Salt
pepper
Fine shavings of Pecorino or Parmesan, to serve
150g (5oz) unsalted butter
4 garlic cloves, thinly sliced
50g (2oz) sun-dried tomatoes in olive oil, very finely shredded
50g (2oz) black olives, pitted and sliced
3 tbsp chopped fennel leaf