The gnocchi in this recipe can be made and blanched a day or two ahead, then fried just before serving, making this a perfect light lunch or entree for entertaining. The flour is an approximate quantity, it should be the equivalent of a third of the amount of cooked potato you end up with.
1 kg desiree or binji potatoes
300g plain flour
3 corn cobs, kernels removed
2 tbsp marjoram leaves
1/2 cup grated parmesan plus a few shaves
Steam potatoes with skin on until soft. Peel and pass through a vegetable mouli while still hot and season well with salt. Bring together on a clean bench and add about a third flour to potato by sight. Cut over the potato and flour with a pastry cutter or blunt knife.
Bring together and knead into a smooth ball. Rest, covered with a clean tea towel, for 15 minutes. Roll into logs and cut into pillow shapes. Place in boiling water and when the gnocchi rises to the top remove with a slotted spoon to a bowl of iced water.
Drain then fry in a non-stick pan with a little olive oil. When both sides are golden, add butter and allow to foam.
Add corn, marjoram and parmesan and toss to heat corn through.
Garnish with shaved parmesan and serve with a rocket salad.