Easy Rustic Gnocchi

Von Jamie Oliver · 30 Min.

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Zubereitung

1. Boil the chopped potatoes (3cm chunks) in a large pan of salted water for 12 minutes, until tender.
2. Meanwhile, trim the woody ends off the asparagus and slice the stalks 1cm thick, keeping the tips whole.
3. Drain the potatoes and steam them dry for 2 minutes, then return them to the pan and mash well. Season to taste with sea salt and black pepper, then tip onto a clean surface.
4. Refill the empty pan with boiling kettle water and set it on high heat.
5. Scrunch the flour into the potato with your hands, then divide into 24 pieces. Squeeze each into a small, uneven gnocchi and drop into the boiling water for 1 minute, until they float.
6. Meanwhile, put the asparagus in a large non-stick frying pan on medium-low heat with 1 tablespoon olive oil, stirring occasionally.
7. Add most of the thyme leaves, then use a slotted spoon to add the gnocchi straight into the pan.
8. Finely grate in most of the Parmesan and toss well, adding 100ml of gnocchi cooking water to form a smooth sauce. Season to taste and serve.
9. Grate over the remaining Parmesan, add the remaining thyme leaves, and finish with a little extra virgin olive oil.

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