Potato gnocchi, fresh peas,brown butter & lemon

Boil potatoes whole in well-salted water. Drain, cool and peel then push through a ricer. On a clean bench, spread out the flour, put the potato on top and add the yolk. Lightly knead the mix until it has just come together. Divide into 3 pieces. Press each piece out to a 1.5cm-thick rectangle then cut each lengthwise into 1cm strips. Roll each strip to round off the edges then cut into 1cm pieces. Use plenty of flour throughout this process.

Toss small batches of the gnocchi in a colander to remove excess flour. Drop batches of the gnocchi into rapidly boiling, well-salted water. As they rise to the surface, scoop out and toss in the prepared sauce or refresh in iced water then drain, toss in oil and refrigerate for later (plunge into boiling water for 2 minutes when ready to serve).

For the peas & brown butter: in a large, heavy-based frying pan melt the butter and simmer until browned then add the lemon juice and zest, marjoram leaves and plenty of salt and pepper. Toss the peas and drained gnocchi in the butter and serve immediately with finely grated parmesan.

This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store