SAGE GNOCCHI ZUCCHINI, MINT & BUFFALO MOZZARELLA

Ingredients

1.1K desirée potatoes

30gm Parmesan cheese, finely grated

½ bunch sage, finely chopped

2 lemons, zested

400-480gm plain flour

1 egg, whole

XY peas, freshly shelled (blanched???)

XY broad beans, freshly shelled (blanched???)

2 balls buffalo mozzarella, torn (??)

2 Tbs lemon zest, extra

1/2 bunch mint, roughly chopped

Extra virgin olive oil, to dress.

Method

  1. Preheat oven to xyz.
  2. Place the potatoes (whole) on and xyz tray and bake for xyz minutes.
  3. Remove potatoes from the oven and cut in half, while still hot.
  4. Squeeze the potatoes into a food mill or mouli. Pass through gradually and place riced potato into a large mixing bowl.
  5. Add chives and lemon zest to potato, then gently incorporate the flour, being careful not to over-work the dough.
  6. Gently roll or press dough and cut into required size (ideally xyz)
  7. Blanch the gnocchi in a large pot of boiling salted water (in batches??) +++
  8. As soon as the gnocchi rise to the surface carefully lift them into iced water to refresh.
  9. Drain gnocchi and toss in oil.
  10. Pan fry the gnocchi  over medium heat until golden on both sides.
  11. To finish, top each serve with fresh peas, broad beans, lemon zest, mint and mozzarella.
  12. Serve immediately (serves 6).