GNOCCHI WITH ASPARAGUS, PEAS, LEMON ZEST AND PARMESAN
GNOCCHI WITH ASPARAGUS, PEAS, LEMON ZEST AND PARMESAN - 500 g potato, cut into even sized pieces - 1 large egg, beaten - 125 g plain cake flour, plus extra for
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Cooking tools:
- Kitchen scale
- Microplane
- Grater
- Potato masher
- Colander
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Whisk
- Saute pan
- Spatula
- Tongs
- Serving platter
Ingredients
- 500 g potato, cut into even sized pieces
- 1 large egg, beaten
- 125 g plain cake flour, plus extra for shaping
- 4 tablespoons unsalted butter
- 500 g gnocchi
- 250 g asparagus, cut into 1 cm pieces
- 1 cup fresh or frozen peas
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 basil leaves, chopped
- 1 tablespoon fresh lemon zest
- 4 ounces Parmesan cheese, grated plus more for garnish
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