Gnocchi with cream and asparagus, scented with lemon and Indian salt

Ingredients

• 1 kgpotatoes for gnocchi
• 200 gtype 1 flour
• to tastesalt
• 250 goat cooking cream
• 500 gasparagus
• 2spring onions
• to tasteKala Namak salt
• to tasteoil
• to tastepepper
• zest of 1organic lemon

Instructions

1. 1

   Make the gnocchi

   Wash the potatoes thoroughly and steam them with their skins on until a skewer passes through easily. Peel them straight away, halve them and check that the flesh is dry and floury. Mash while hot, then gently work in a pinch of salt and the flour a little at a time; use only as much flour as needed for a soft, even dough. More flour gives firmer gnocchi. Divide the dough into small pieces and roll each into a cylinder on a floured wooden board. Cut into 1–2 cm pieces, leaving them plain or pressing ridges into each with a fork and your thumb. Arrange on a floured tray without letting them touch and leave to rest for about 20 minutes.

2. 2

   Prepare the sauce

   Trim off the woody ends of the asparagus and cut the spears into 2–3 cm pieces. Steam for about 8 minutes. Meanwhile, soften the sliced spring onions in a non-stick pan with a drizzle of oil. Add the asparagus, oat cream and pepper, then cook for 2 minutes.

3. 3

   Cook and toss

   Bring a large pan of plenty of salted water to the boil. Add the gnocchi in batches and, as each batch rises to the surface, lift it out with a slotted spoon and transfer it straight to the sauce. Toss gently with a spatula so the gnocchi stay intact. Add the grated lemon zest and Kala Namak salt, then serve hot.

What are gnocchi?

Gnocchi are soft Italian dumplings, often made with potato and flour. This version pairs them with asparagus and a creamy oat-based sauce, finished with lemon zest and Kala Namak.

The method keeps the potato relatively dry by steaming it in its skin, which helps the dough take only as much flour as it needs. That gentle handling is key to a tender result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The potatoes and flour provide most of the carbohydrate, while the oat cooking cream and cooking oil contribute much of the fat. The dish has no substantial protein-rich ingredient, so serve it with a simple protein-rich side such as beans or lentils and extra vegetables if you want a more balanced plate.

Choosing and handling the potatoes

Dry potatoes: steaming them whole and unpeeled limits the water they take on. Once cooked, peel and halve them promptly so excess moisture can escape.

Flour: add it gradually rather than tipping it all in at once. Potato varieties differ, so the dough’s softness is a better guide than using every gram automatically.

Shaping without toughening

Gentle mixing: bring the warm mash and flour together with your hands, stopping when the dough is soft and cohesive. Overworking it can make the gnocchi dense.

Ridges: a light press with a fork gives each piece a grooved surface, but leaving them plain is also an option. Keep the shaped pieces apart on a floured tray and give them the stated 20-minute rest.

Getting the asparagus sauce ready

Asparagus: remove the woody ends and cut the spears into 2–3 cm pieces so they cook evenly. Steam them for about 8 minutes before adding them to the pan.

Cream and spring onions: soften the sliced onions in a little oil, then add the asparagus, oat cream and pepper. The sauce needs just 2 minutes of cooking once these ingredients are together.

Cooking and serving the gnocchi

In batches: use a large pan of salted boiling water and avoid adding all the gnocchi at once. Their rise to the surface is the cue to lift each batch out with a slotted spoon.

Finish gently: transfer the gnocchi directly into the sauce and fold them through with a spatula. Stir in the lemon zest and Kala Namak at the end, then bring the dish to the table while hot.

Recipe notes & tips

• Choose potatoes that are suitable for gnocchi and cook them until a skewer slips in easily.
• Mash the potatoes while they are still hot, as directed, to help keep the dough workable.
• Add the flour in stages and stop when the dough is soft and holds together.
• Dust the board and tray with flour so the dough and shaped pieces are less likely to stick.
• Keep the water at a steady boil and cook the gnocchi in batches.
• Use a light hand when folding the gnocchi into the sauce to avoid breaking them.

Variations

• Fresh herbs: finish with chopped parsley or chives for a fresh herbal note.
• More lemon: add a little lemon juice alongside the zest for a sharper finish.
• Extra vegetables: add peas to the sauce for another green element.
• Nutty topping: scatter toasted chopped hazelnuts over the plated gnocchi.
• Dairy cream: use dairy cooking cream in place of oat cream if preferred.

Common mistakes to avoid

• Wet potato mash: peel and halve the potatoes promptly after steaming so they stay as dry as possible.
• Too much flour: add it gradually and stop when the dough is soft and cohesive.
• Overworked dough: mix gently with your hands and avoid kneading it for longer than needed.
• Gnocchi sticking together: arrange them separately on a floured tray and avoid piling them up.
• Crowded pan: cook the gnocchi in batches so they have room to rise and can be lifted out easily.
• Rough tossing: fold the gnocchi into the sauce gently with a spatula.

How to store

For the best texture, serve the gnocchi as soon as they are cooked. If you have leftovers, refrigerate them in a covered container and eat within 2 days; reheat gently in a pan until hot, loosening the sauce with a small splash of water if needed.

Frequently asked questions