Aglio E Olio Gnocchi With Monk’s Beard

Aglio E Olio Gnocchi With Monk’s Beard

If you can get your hands on agretti/monk’s beard then this is a wonderful recipe. I served this for some dinner guests last night and it’s a real treat. You can use shop bought gnocchi to save time.

Looking for more recipe inspiration? Check out my other vegetarian recipes here.

Serves 2

INGREDIENTS:

For the gnocchi:

300g désirée potatoes, peeled and cut into 3cm equal pieces, boiled for 20 mins (need to be warm)

100g 00 flour

1 medium egg yolk

Good pinch nutmeg

50g Grana Padano, finely grated

Salt and pepper

For the aglio e olio sauce:

6 tbsp extra virgin olive oil

3 chunky garlic cloves, thinly sliced

1 medium chilli, thinly sliced, seeds left in

Small squeeze lemon juice

Small handul grating cheese, optional

For the monk’s beard:

400g, end trimmed off and washed

Start with the gnocchi. Squash warm potatoes with a fork. Add egg yolk, grana padano, nutmeg, 00 flour and salt. Bring to a soft dough. Dont over mix! Divide dough into 4 balls. Lightly flour a surface, roll one ball into a long 1-2cm thick piece of dough. Cut into 2cm cubes or you can make larger. Do the same with all the dough.

For the sauce, add olive oil to a medium/hot pan. Then turn heat down, add garlic and chopped chilli, fry gently for 2 mins.

Then add the monk’s beard for another 2mins before turning over for another 2mins. Season with salt and pepper. Turn off heat.

Now cook gnocchi in salted boiling water until they reach the surface of the pan. About 2mins depending on the size.

Drain and add them to the frying pan and toss through. Add a touch pasta water if needed, squeeze of lemon and cheese. Serve straight away!

Watch me make the recipe here!