Gnocchi With Broccoli And Lemon - cooking recipe

Ingredients

2 lb red potatoes
1 None egg
3/4 cup all-purpose flour
3.5 oz Parmesan cheese, grated
4 tbsp butter
1 head broccoli, trimmed, cut into small florets
1/2 None lemon, juiced, plus extra wedges, to serve
None None fresh parsley leaves, chopped, to serve

Preparation

Place potatoes in a medium saucepan. Cover with water. Bring to a boil, covered, then partially remove lid and cook for 10-15 mins, until very tender. Drain. Remove skin and mash thoroughly.
Add egg and stir with a wooden spoon until combined. Add 1/2 the flour and 1.5 oz Parmesan and stir until combined. Add remaining flour, in 2 more batches, until well combined and a firm dough forms.
Turn out onto a floured work surface and lightly knead until smooth. Divide into 4 portions. Roll each portion into 1/3 inch-thick logs. Cut into 3/4 inch pieces. Use your finger to roll each piece over a floured fork.
Working in batches, cook gnocchi in simmering water for 2-3 mins, until they float to the top. Remove with a slotted spoon. Set aside.
Heat 2 tbsp butter in a large frying pan over high heat. Cook gnocchi for 3-4 mins, stirring, until golden. Reduce heat to medium. Add remaining butter and broccoli florets. Cook for 4-5 mins. Add lemon juice and 1/2 the remaining Parmesan. Season to taste.
Spoon into serving bowls and sprinkle with parsley and remaining Parmesan. Serve with lemon wedges.