This recipe was created by James Martin specifically for the Great British Budget Banquet Dinner.
Try homemade potato gnocchi for something different that packs a lot of flavour. Here they’re served in a cream sauce with peas, fried sausagemeat and capers.
Ingredients
- 4 medium
potatoes - 200-300g/7-10½oz
salt - 75g/2½oz
plain flour, plus extra for dusting - 50g/1¾oz grated
parmesan - 1
egg yolk salt and pepper - knob of
butter - 30g/1oz
breadcrumbs - 2 tbsp
vegetable oil - 2
pork sausages - 2
beef sausages - 1
onion, diced - 2
garlic cloves, sliced - 200ml/7fl oz ham
stock - 100g/3½oz
peas, thawed if frozen - 1 tbsp
cream - 1 tbsp
capers - 1 tbsp dried
parsley (or use fresh if available) - ½ romaine
lettuce heart - fresh grating of
parmesan, to serve - 1
lemon, zest only, finely grated
Preparation method
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Preheat the oven to 180C/350F/Gas 4.
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Lightly score or prick the potatoes. Spread out the salt on a baking tray to make a bed of salt and sit the potatoes on top. Bake in the oven for 45 minutes to one hour, or until tender.
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Allow the potatoes to cool until comfortable enough to handle. Cut in half and spoon the cooked potato out of the skins.
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Finely mash the potato or put through a potato ricer. Add the flour, parmesan and egg yolk. Season with salt and pepper and mix well. Keep mixing until the potato forms a dough.
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Working on a lightly floured surface, divide the dough into four. Roll each quarter into a sausage shape about 20cm/8in long and cut into 2cm/1in pieces. Shake off any excess flour.
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Melt the butter in a frying pan and lightly fry the breadcrumbs until golden-brown. Tip into a small bowl and set aside.
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Heat a tablespoon of oil in the same frying pan and fry the gnocchi in batches until golden-brown on all sides. Remove from the pan, set aside and keep warm until all the gnocchi is fried.
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Remove the skins from the sausages, break up the sausagemeat and fry with a little oil for four minutes, then add the onion and fry for a further three minutes until it is all golden-brown. Add the garlic and fry for another minute.
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Add the stock, peas, cream, capers and parsley. Bubble over a high heat to reduce the volume of liquid slightly and thicken the sauce. Finally add the fried gnocchi and warm through in the sauce for a minute or two.
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To serve, divide the lettuce between four plates or bowls, serve the gnocchi on top, scatter with the fried breadcrumbs, grated parmesan and finely grated lemon zest.