Pan-fried mascarpone gnocchi with dreamy basil pesto
I first had gnocchi in an Italian restaurant near my house and I had to find out all about it: where it was from, how it was made and its variations. They told me they used mashed potatoes and other ingredients to make the teeny pillows of heaven.
I really wanted to put them in this book, but I needed a quicker method, so I threw tradition to the wind and made up my own version with flour and mascarpone drawing on British dumplings for inspiration. They are great to make in bulk and freeze raw.
Also try experimenting with other sauces, such as All’arrabbiata.
Available since: Mon 27 Aug 2012
This clip is from
3/6 Lorraine demonstrates how to create classic dishes with minimum effort.
First broadcast: 27 Aug 2012