- 2 medium waxy potatoes, peeled and chopped
- 4 egg yolks
- ½ tsp ground nutmeg
- ½ cup grated parmesan cheese
- 1½ cups 'OO' flour
- salt flakes and freshly-milled black pepper
- ½ cup vegetable oil
- 1 bunch parsley leaves
- 1 bunch mint leaves
- ½ bunch thyme leaves
- 3 tsp baby capers
- 4 anchovy fillets
- 4 cloves garlic, chopped
- ½ tsp chilli flakes
- finely-grated zest and juice of 1 lemon
- ½ cup extra virgin olive oil
- ½ cup ricotta cheese, crumbled
- shaved parmesan, to garnish
1 Steam the potatoes until very tender then press through a ricer or fine sieve. Set aside to cool slightly, then beat in the yolks, nutmeg, cheese and 1 cup flour. Season with salt and pepper, then roll into 1cm-wide sausage shapes using the remaining flour, and cut into 2cm lengths.
2 Boil the gnocchi for 2 minutes, until floating, then scoop out and drizzle with vegetable oil. Once cool, fry in a non-stick pan for 3 minutes, turning often, until lightly browned.
3 Meanwhile, combine the parsley, mint, thyme, capers, anchovies, garlic, chilli, zest, juice and olive oil in a blender and purée until smooth. Season with salt and pepper.
4 Spread the salsa verde on a plate, then arrange the gnocchi and ricotta on top. Garnish with shave parmesan cheese.