Zorri Gnocchi, The Staff Canteen

Source: The Staff Canteen

Zorri Cress gives this gnocchi a wonderful flavour and stunning green hue.


  • 2 punnets of Zorri Cress
  • 4 to 6 Bean Blossom
  • 50g grated parmesan cheese
  • 150ml of Grapeseed oil.
  • 2 large floury potatoes (king Edwards type).
  • 100g flour
  • 1 free range egg, beaten.
  • Freshly ground black pepper

Cut the Zorri Cress from the punnet, reserve the seeds to roast and a few leaves for the plating up. Using a high powered blender, blend together the Zorri Cress & grapeseed oil. 

Pass through a coffee filter. Reserve the pulp from the filterBake the potatoes in their skin for 1 hour, remove the flesh from the skins and mash with a potato ricer. Mix one teaspoon of Zorri Cress pulp in to the mashed potatoes, the flour and the beaten eggs. Combine to form a dough but do not over work it.

Cutt & form the gnocchi in to shape. Bring a large pan of water to boil and simmer gnocchi for 1 minute or until they begin to float. Drain and reserve on a tray. Roast quickly a few Zorri Cress seeds and crack them with the back of a knife.

Make a parmesan tuile with the grated parmesan and the Zorri pulp. Dress the plate with the gnocchi, Zorri oil, parmesan tuille, cracked Zorri Cress seeds, black pepper, Bean Blossoms and a fwe leaves of fres Zorri Cress.

Source: https://www.thestaffcanteen.com/chefs-recipes/Zorri-Gnocchi#/

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