Purple potato gnocchi with basil-scented spring vegetables

Name: Purple potato gnocchi with basil-scented spring vegetables
Cuisine: Italian
Ingredients: 900 g purple potatoes, peeled; 275 g plain flour; salt, freshly cracked black pepper and ground nutmeg; salt, freshly cracked black pepper and ground nutmeg; 1 free-range egg; salt, freshly cracked black pepper and ground nutmeg; 100 g carrots, cut into 1 cm lozenges; 3 baby courgettes, cut into 1 cm lozenges; 6 tablespoons extra-virgin olive oil; 1 head of fennel, cut into 1 cm strips; 2 firm but ripe tomatoes, blanched, seeded and chopped; 1 garlic clove, crushed; 50 g shelled broad beans; 75 g shelled peas (or frozen); salt and freshly ground black pepper; salt and freshly ground black pepper; 10 fresh basil leaves; 2 firm but ripe tomatoes, blanched, seeded and chopped

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Gnocchi made with purple potatoes (also known as truffle potatoes) make a strikingly colourful dish. The Provencal-style vegetables make this dish a taste sensation.

Ingredients

For the Gnocchi

900 g purple potatoes, peeled
275 g plain flour
1

Europe
Italy
Pasta
Vegetarian
Spring

Method

Place the potatoes in a pan, cover with water, bring to the boil and simmer for about, 25-30 minutes or until tender. Drain well and dry in a tea towel. Rub the potatoes through a fine sieve into a large bowl. Add the flour and egg and season with salt, pepper and nutmeg. Mix well together and knead to form a smooth dough. With floured hands, roll the dough into long 2 cm diameter cylinders, th