- 100g parmesan (or a similar cheese alternative like gruyère), grated
- small handful of fresh thyme sprigs, leaves picked (or 1 tbsp of dried oregano)
- 350g mascarpone
- 300g plain flour, plus extra for dusting
- 2 eggs
Tip the parmesan into a medium bowl.
Add the thyme (or the dried oregano) along with the mascarpone, plain flour, eggs and salt and pepper, to taste.
Mix together to give a soft dough.
Tip the dough onto a lightly floured surface and knead together to form a smooth ball.
Divide the mixture and roll each one out into a sausage.
Cut each "sausage" in pieces.
As you can see my little boy is already licking his lips!
Leave the gnocchi to cook on one side for a minute, before carefully turning them over with a fish slice.
Cook for a further four minutes, continuing to gently turn them every so often until they are crisp and golden all over and warmed through.
If the gnocchi didn’t fit in your pans then tip the cooked ones in a bowl, cover with tin foil to keep warm and cook the remainder, adding more oil and butter as necessary.
Once all the gnocchi are cooked, stir the pesto or tomato sauce (or any sauce of your choice!) through until evenly coated.