Gnocchi with leeks and peas

If you can make mashed potatoes, you can make gnocchi! This simple but delectable vegetarian recipe for combines the sweetness of caramelised leeks and peas with buttery pan-fried gnocchi. Finish with a sprinkle of parmesan cheese and black pepper to bring the dish together.

• serves

  4

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Stream free On Demand

Potato Portato

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 800 g potatoes, peeled and cut into large chunks
• 1 tsp salt, plus extra for seasoning
• 1 egg
• 1 cup plain flour, plus extra if needed
• 50 g butter
• 1-2 leeks, cut into ½ cm rings
• 2 cups frozen peas
• finely grated parmesan cheese, to serve
• black pepper, to serve

Instructions

1. Place the potatoes into a large saucepan and cover with cold water. Bring to a simmer and simmer for 15 minutes until the potatoes are tender and a knife inserted into them comes out clean. Drain the potatoes and return to the pan. Return the pan to low heat and allow the potatoes to steam for about 3 minutes.

2. Mash well, then transfer to a large mixing bowl. Mix through the salt, egg and half the flour, then transfer to a working surface and knead as much flour as needed, to make a pliable dough. Refill the potato saucepan with water and bring to the boil.

3. Divide the dough into 4 pieces and roll into a 2 cm wide “snake”. Cut into 3 cm pieces. Boil for about 3 minutes, or until the gnocchi floats to the top. Remove from the water and drain.

4. Heat a large frying pan over medium heat and add half the butter. Fry the gnocchi in batches until lightly browned, then remove from the pan. Add the remaining butter and fry the leeks until the leeks are browned and the butter turns a light brown colour. Add the gnocchi and peas to the pan and toss. Transfer to a serving plate and grate over plenty of parmesan and black pepper.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Potato Portato

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G