Herb Gnocchi with Pink Grapefruit and Broad Bean Salad

Prep Time


Cook Time

25 min




For the gnocchi:For the gnocchi:

750750 g potatoes, boiled and mashed

5050 g Country Range Plain Flour

3 3 egg yolks

2 2 tsp Country Range Dried Parsley

splash olive oil

For the dressing:For the dressing:

4 4 tbsp Country Range White Wine Vinegar

1 1 tbsp Country Range French Mustard

8 8 tbsp Country Range Extra Virgin Olive Oil

salt and pepper to taste

For the salad:For the salad:

¼¼ ltr Country Range Vegetable Bouillon (made up)

2 2 pink grapefruits, peeled and segmented

150150 g feta cheese, diced

5050 g fresh broad beans, cooked

5050 g fresh peas, cooked

Multiply by
  • 1For the gnocchi, mix all the ingredients together and roll into small balls. Add a splash of olive oil to a hot frying pan and then fry the balls on a gentle heat until golden brown, turning frequently. Leave to one side.
  • 2For the dressing, place the mustard and white wine vinegar into a bowl and season. Mix well and drizzle in the oil until all mixed together. Leave to one side.
  • 3For the salad, poach the peas and broad beans in boiling stock for about 3-4 minutes, remove and place into a bowl.
  • 4Add the grapefruit segments and feta cheese, mix well and arrange onto a plate. Add the gnocchi and drizzle over the dressing. Serve topped with a poached egg.