Potato gnocchi with ham, peas and burrata

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4

By Bryn Willams
From Saturday Kitchen


For the gnocchi

  • 3 large potatoes
  • 3 free-range egg yolks
  • 120g/4½oz 00 flour, plus 50g/1¾oz for dusting
  • 50g/1¾oz grated Parmesan
  • 1 tbsp olive oil
  • salt

For the ham, peas, and burrata

  • 100g/3½oz fresh peas
  • 50ml/2fl oz mint vinegar or white wine vinegar
  • 1 tsp Dijon mustard
  • 50ml/2fl oz rapeseed oil
  • 125g/4½oz burrata
  • 50g/1¾oz dry salt-cured ham, cut into thin slices
  • 1 fresh mint sprig, leaves picked, to garnish
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