Nduja Gnocchi

METHOD

1. Bake the potatoes until cooked through (approx. 45mins-1hr), set aside to cool a little so they can be handled (ideally the potatoes will still be a little warm). Then remove the skins and pass the potato through a ricer.

2. Combine with all other gnocchi ingredients and bring together into a ball. This is your gnocchi dough (you don't want to over work this as it will become 'gluey'). Split the dough into 4 parts and roll into logs on a lightly floured surface.

3. Chop into equal bite-sized pieces (optional: roll over a fork or pasta paddle to create ridges). Using a non-stick pan, fry in batches with 1tbsp olive oil & 1tsp butter until golden. Set aside while you make the sauce.

4. Add the double cream, stock, 'nduja and parmesan to a pan on a medium heat and stir to melt everything together. Add the water to create a consistency to your liking (3-4mins).

5. Stir in the lemon zest and juice, and season with the fresh herbs, salt & pepper, then add the cooked gnocchi. Warm through to coat the gnocchi for 2-3mins. Serve topped with extra herbs and parmesan.

THIS RECIPE WAS CREATED & PHOTOGRAPHED BY REAL FOODIE.

What you will need