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Herb Gnocchi with Pink Grapefruit and Broad Bean Salad
Cooking Time 25 min Minutes
Ingredients
17
Portions
4
Ingredients
17 Total- For the gnocchi:
- 750 g potatoes, boiled and mashed
- 50 g Country Range Plain Flour
- 3 egg yolks
- 2 tsp Country Range Dried Parsley
- splash olive oil
- For the dressing:
- 4 tbsp Country Range White Wine Vinegar
- 1 tbsp Country Range French Mustard
- 8 tbsp Country Range Extra Virgin Olive Oil
- salt and pepper to taste
- For the salad:
- ¼ ltr Country Range Vegetable Bouillon (made up)
- 2 pink grapefruits, peeled and segmented
- 150 g feta cheese, diced
- 50 g fresh broad beans, cooked
- 50 g fresh peas, cooked
Method
-
1
Step 1
For the gnocchi, mix all the ingredients together and roll into small balls. Add a splash of olive oil to a hot frying pan and then fry the balls on a gentle heat until golden brown, turning frequently. Leave to one side. -
2
Step 2
For the dressing, place the mustard and white wine vinegar into a bowl and season. Mix well and drizzle in the oil until all mixed together. Leave to one side. -
3
Step 3
For the salad, poach the peas and broad beans in boiling stock for about 3-4 minutes, remove and place into a bowl. -
4
Step 4
Add the grapefruit segments and feta cheese, mix well and arrange onto a plate. Add the gnocchi and drizzle over the dressing. Serve topped with a poached egg.
Ingredients
17 Total- For the gnocchi:
- 750 g potatoes, boiled and mashed
- 50 g Country Range Plain Flour
- 3 egg yolks
- 2 tsp Country Range Dried Parsley
- splash olive oil
- For the dressing:
- 4 tbsp Country Range White Wine Vinegar
- 1 tbsp Country Range French Mustard
- 8 tbsp Country Range Extra Virgin Olive Oil
- salt and pepper to taste
- For the salad:
- ¼ ltr Country Range Vegetable Bouillon (made up)
- 2 pink grapefruits, peeled and segmented
- 150 g feta cheese, diced
- 50 g fresh broad beans, cooked
- 50 g fresh peas, cooked
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