Mains Recipes

Parmezan Gnocchi

Isn’t she lovely? I am always easily warmed to people with beauty and passion and Lorriane Pascale has plenty of both. I have glimpsed the touch of her creations a year ago and have instantly fallen in love with her cooking. It is phenomenal to watch her prepare so many variety of meals with flare and ease. It is simply engaging and inviting making me crave to try her recipes on my own. This is exactly what I have done last weekend, following her recipe, preparing for a first time ever home made Italian gnocchi in basil pesto sauce. They turned out delicious, easer than expected, taster looking that the ones on the TV show, becoming a definite family favourite to be attempted and enjoyed over and over again. Thank you, Lorriane!



For the gnocchi
  • 100g grated parmesan
  • 350g mascarpone
  • 300g plain flour, plus extra for dusting
  • 2 medium eggs
  • olive oil
  • 50g butter
  • Salt
  • Pepper
For the pesto
  • 25g parmesan
  • 60g fresh basil leaves
  • 50ml olive oil
  • 50g pine nuts
  • Salt
  • Pepper
For serving
  • Rocket salad
  • 20g roasted pine nuts



1. For the pesto: Cut the parmesan into small pieces and put into a blender or food processor. Add the basil leaves, the oil and pine nuts and blitz to a paste, season with salt and pepper and set aside.

2. For the gnocchi: Grate the parmesan and put into a large bowl. Add the mascarpone, plain flour, eggs and salt and pepper, to taste. Mix together to give a soft dough. Then tip the dough onto a lightly floured surface and knead together to form a smooth ball.

3. Divide the mixture in three and roll each one out into a long sausage about 60cm in long. Cut each ‘sausage’ into small 20cm gnocchi. Halfway through, put a large frying pan on a medium to high heat with a drizzle of oil. The excess dough can be refrigerated for a few days and used for additional fresh backing.

4. Add the gnocchi into the oiled pan and leave them to cook on one side for 2-5 minutes, before carefully turning them over with a fish slice. Cook for a further four minutes, continuing to gently turn them every so often until they are crisp and golden all over and warmed through. Finish them off adding a little butter.

5. Once all the gnocchi are cooked, stir the pesto through until evenly coated. Add in the rocket leaves and mix together. Then, divide between four serving plates and scatter the pine nuts over. Give a good grind of black pepper and serve.

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