Potato Gnocchi, spring vegetables and parmesan


  • 600g white potatoes
  • 4 eggs
  • 200g plain flour
  • 100g parmesan cheese
  • 150g spring greens


  • 350g frozen peas
  • 30g butter
  • 1 lemon
  • 1 ball of mozzarella


  • Preheat the oven to 180°c/350°F/gas 4.
  • Prick and bake the potatoes for 30 minutes or until cooked throughout.
  • Allow the potatoes to cool and then scoop the soft potato from the skin into a bowl and mash well, adding the eggs and flour, as well a pinch of salt and pepper.
  • Sprinkle flour onto a surface and roll out the potato dough into a long sausage shape, about 2.5cm thick. Cut the rolled dough into 2.5cm pieces, pinching each one in the middle.
  • Cook the potato dough (gnocchi) in boiled water with a pinch of salt until they start to float to the top of the pan.
  • Add the butter to a separate pan on a medium heat with a couple of spoonfuls of the gnocchi water, followed by the gnocchi once this is cooked. Stir well, adding the lemon juice and peas.
  • Slice the spring greens finely and add these to the pan, cooking for a further 2-3 minutes, adding grated parmesan to make a glossy sauce with the gnocchi water, butter and lemon juice
  • Check for further seasoning before pouring out to serve, tearing the mozzarella over the top in small pieces.

57g carbs    |    17g fat   |   41g protein