To make the gnocchi, preheat the oven to 170C/150C Fan/Gas 3.
Place the potatoes on a bed of salt in a roasting tin and bake for 1½ hours or until soft. Remove from the oven and set aside to cool slightly. Cut the potatoes in half then scoop out the warm potato, discarding the skins. Place in a large bowl and mash until smooth or use a potato ricer. You should have about 500g/1lb 2oz of mashed potato.
Add the egg yolks, flour, Parmesan and 1 teaspoon salt. Mix well until the mixture comes together as a dough. Divide the mixture into four. Dust your hands and a work surface with flour and roll each piece into a long sausage shape about 1cm/½in in diameter. Cut each sausage into 2.5cm/1in pieces of gnocchi and place on a floured tray.
Heat the oil in a frying pan and add the gnocchi. Pan-fry the gnocchi on all sides until golden and crispy.
To make the ham, peas and burrata, blanch the peas in a saucepan of boiling water and place in a bowl. Add the vinegar, mustard and rapeseed oil to the bowl and stir to mix. Cut the burrata in half, scrape out the soft middle and stir into the bowl. Tear the remaining burrata into pieces.
Place the gnocchi and burrata pieces on warmed plates, scatter over the pea mixture, top with the ham and garnish with the mint. Serve immediately.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.