Atlantic Sea Spaghetti Gnocchi
Fresh potato gnocchi are easy and satisfying to make, and once made is very quick to cook. These contain sea spaghetti in the gnocchi. Once cooked its nice to quickly fry in garlic with olive oil and squeeze some fresh lemon juice.
- 300g Potatoes (a floury type is best)
- 80g Plain Flour (plus extra for dusting)
- 1 tbs Clearspring Sea Spaghetti (soaked as per packet instructions)
- Salt and pepper
- 2 tbs Clearspring Olive Oil
- 1 Clove Garlic
- ½ Lemon, juice and zest
- Cut the potatoes into bite sized pieces (no need to peel them) and simmer in salted water until they are soft and easily pierced with a fork, about 25 minutes.
- Drain the potatoes and let them sit in the sieve or colander to dry.
- Peel the potatoes with your fingers and put the flesh into a bowl, and roughly chop with a knife, then mash with a potato masher to remove the lumps, or pass through a potato ricer.
- Add three quarters of the flour and knead in the bowl, adding more flour if needed until you have a smooth dough.
- Drain and cut three quarters of the sea spaghetti into small pieces and knead into the gnocchi dough. Season with salt and pepper.
- Shape bite sized amounts of the dough into balls and place on a floured chopping board, gently press each one with the back of the fork to make indentations. Place the gnocchi in the fridge for at least 30 minutes to firm up.
- Heat a large pan of salted water to a gentle simmer, and drop the gnocchi in a few at a time to cook. When they are done they will rise to the surface, scope them out with a slotted spoon and let them drain on kitchen paper.
- Peel and smash the garlic with the side of a knife, place in a large frying pan with the olive oil and gently heat for a few minutes to flavour the oil. Once the garlic is golden remove the pan from the heat and discard the garlic.
- Fry the cooked gnocchi in the freshly prepared garlic oil, until they are golden on both sides. Add the remainder of the sea spaghetti and fry until crispy, then add the lemon juice and zest and cook for a further minute.
- Serve immediately with some fresh salad leaves.
Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.