Easy recipe Potato Gnocchi

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five hundred g Brushed Potatoes, well washed four large Coles Brand Free Range Eggs, yolks one/about two cup Coles Brand Australian Parmesan Cheese, shredded one tsp Salt one/about two tsp Freshly Ground Black Pepper one cup Coles Brand Plain Flour, plus extra for dusting one tbsp Olive Oil three hundred g Zucchini, cut into one one/about two cm dice about sixty g Coles Brand Unsalted Butter about one hundred g Cherry Tomatoes, cut in half about three cloves Garlic, roughly chopped one tbsp Fresh Lemon Juice about two tbsp Fresh Parsley, finely chopped one quarter cup Shredded Parmesan Cheese, extra Preheat oven to about two hundred and twenty°C (about two hundred°C fan). Pierce each potato about eight times with a fork. Place potatoes (Recipes by ingridients potatoes) on a baking tray and roast for about fifty minutes, turning occasionally or until they are very tender. Potato Gnocchi. Set potatoes (Recipes by ingridients potatoes) aside until they are cool enough to handle, about twenty minutes. Remove the skin from the. potatoes (Recipes by ingridients potatoes) Potato Gnocchi. Using a grater, grate potatoes (Recipes by ingridients potatoes) through large holes into a large bowl. Add the egg (Recipes by ingridients egg) yolks, ½ cup of cheese, salt and pepper. Potato Gnocchi. Add ¾ cup of flour and gently mix, folding dough over itself and being careful not to over knead. Cover and refrigerate for thirty minutes. Knead the remaining flour into the dough. It will be very soft and slightly tacky, but do not add too much flour or the gnocchi will be tough. Dust a baking tray with extra flour. Divide the dough into four equal portions. Potato Gnocchi. Using floured hands, roll out one portion of dough on a lightly floured surface into ropes about fourtycm long and about twocm in diametre. Potato Gnocchi. Starting at one end of rope, pinch end and cut pinched piece with floured knife. Place gnocchi onto the tray. Repeat with remaining about three portions of dough. You should have about about sixty gnocchi. Potato Gnocchi. In a large heavy based saucepan, bring salted water to a boil over high heat. Working in about two batches, add gnocchi and cook until they float to the top. Potato Gnocchi. Continue simmering for about two minutes. Potato Gnocchi. Using a slotted spoon, remove gnocchi from water and transfer to a clean baking tray lined with baking paper. Meanwhile, heat a large heavy non-stick frying pan over high heat. Potato Gnocchi. Add the oil and heat for one minute. Add the zucchini, season with salt and pepper and cook for about two½ - about three minutes. Potato Gnocchi. Add the butter and allow to brown over medium high heat, approximately one minute. Add the gnocchi and cook without stirring for one minute, or until slightly golden. Add the tomatoes and garlic, cook for one minute. Potato Gnocchi. Adjust seasoning to taste, add lemon juice and parsley. Potato Gnocchi. Divide among four plates and garnish with the remaining parmesan (Recipes by ingridients parmesan) before serving. . Potato Gnocchi.