Fabulous fresh flavours and mouthwatering
desserts make eating alfresco a delight for early summer guests
Potato
gnocchi with asparagus, olives and tomatoes
Serves 6
Preparation 25 min
Cooking 50 – 55 min
For
the gnocchi
·
150g (9oz) butternut squash
·
550g (1 ¼ lb) King Edward potatoes, peeled
·
Sea salt
·
175g (6oz) plain flour
·
2 – 3 tbsp semolina
For
the sauce
·
Bunch of asparagus, cleaned and trimmed, woody
ends snapped off
·
2 tbsp olive oil
·
1 garlic clove, peeled and sliced
·
24 small green olives, pitted and sliced
·
24 cherry tomatoes, halved
·
Finely grated zest of 1 lemon, plus squeeze of
juice
·
2 tbsp mascarpone cheese
·
Sea salt and black pepper
·
Knob of butter
·
50g (2oz) parmesan, grated
·
50g (2oz) pecorino, grated
·
Few sprigs of savory, parsley or basil, chopped
1. Preheat the oven to 2000C (1800C fan, gas mark
6). Cut the squash into crescent slices, scooping out the seeds with a spoon,
then place on a lightly oiled baking tray. Roast for 30 min or until tender.
Meanwhile, boil the potatoes in salted water until tender.
Cut
the squash into crescent slices
Scoop the cooked squash pulp from the rind
and drain the potatoes well. Push the hot squash and potato through a potato
ricer straight onto a floured surface, or mash together thoroughly in a bowl,
then turn out. Immediately add most (but not all) of the flour and mix with
your hands until you have a smooth, slightly sticky dough. If it seems too wet,
add more flour.
With floured hands, roll the dough into a
long cylinder, about 2.5cm in diameter. Cut into 2cm lengths and shape into
little torpedo-like ovals. Dip into a little more flour to coat all over,
shaking off the excess, then place on a large plate scattered with semolina.
Put a well-buttered large gratin dish in the oven to warm.
For the sauce, cut the asparagus spears
into short lengths. Warm the oil gently with the garlic in a large frying pan,
then add the asparagus. Cook slowly, shaking the pan and turning the spears
gently every so often for 7 – 8 min or until al dente.
For the sauce, cut the asparagus spears
into short lengths
In the meantime bring a large pan of water
to the boil. Cook the gnocchi in two batches: drop half to them into the
boiling water with a spoon, spacing them apart, and keep the water at a gentle
simmer. When the gnocchi starts rising to the surface, allow them another 3
min, then scoop them out with a slotted spoon and place in the gratin dish with
a little of their water. Pop into the oven to keep warm while you cook the
second batch.
Throw the sliced olives in with the
asparagus and toss to heat through, then add the tomatoes and warm through only
(so they hold their shape). Quickly add the lemon zest and mascarpone and stir
in briefly. Season well and add a knob of butter and a spritz of lemon juice
before tasting, adjusting and removing from the heat.
Tip the vegetables onto the cooked gnocchi
and scatter over the grated cheeses and herbs.
Cook’s note
To save time or if you don’t have a potato
ricer, use ready-made potato gnocchi, available at most good supermarkets.
