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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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