Jersey Royal Gnocchi with Sage Butter and Brown Shrimp

Delicate homemade gnocchi made with the celebrated Jersey Royal potatoes, tossed in a fragrant sage butter and topped with locally sourced brown shrimp. A true taste of Jersey!

Prep Time

20 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.59/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Seafood

Ingredients

Servings

750gJersey Royal potatoes(Ideally freshly harvested)

£3.50

200gPlain flour(Plus extra for dusting)

£0.60

1Large egg yolk(From a local Jersey hen if possible!)

£0.30

2tbspJersey milk(Warm)

£0.10

1tspSalt(Plus extra for seasoning the potato water)

£0.01

0.5tspBlack pepper(Freshly ground)

£0.05

100gJersey butter(Unsalted)

£1.30

15Fresh sage leaves(Roughly chopped)

£0.75

200gLocally sourced brown shrimp(Cooked and peeled)

£7.00

2tbspFresh parsley(Chopped, for garnish)

£0.40

0.5Lemon(Juice only)

£0.35

Total Cost

£14.36

£3.59 per serving

Instructions

1.
Wash the Jersey Royal potatoes well, but do not peel them. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook until they are tender enough to be easily pierced with a fork, about 15-20 minutes.
2.
Drain the potatoes well and let them cool slightly until you can handle them. While still warm, pass them through a potato ricer (or mash very thoroughly) into a large bowl. This is key to light gnocchi – avoid overworking the potatoes.
3.
Make a well in the center of the mashed potatoes and add the egg yolk, warm Jersey milk, salt, and pepper. Gradually incorporate the flour, mixing gently until just combined. Be careful not to overmix the dough; it should be soft and slightly sticky.
4.
Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently roll it into a long sausage shape, about 2cm thick. Cut the sausage into 2cm pieces. You can leave them as squares or roll each piece over the back of a fork to create ridges.
5.
Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi into the boiling water, a few at a time. They are cooked when they float to the surface, which will take about 2-3 minutes. Remove the gnocchi with a slotted spoon and set aside.
6.
While the gnocchi are cooking, prepare the sage butter. Melt the Jersey butter in a large frying pan over medium heat. Add the chopped sage leaves and cook for 2-3 minutes, until the butter is fragrant and the sage is crispy. Be careful not to burn the butter.
7.
Add the cooked gnocchi to the sage butter and toss gently to coat. Cook for 2-3 minutes, until the gnocchi are lightly browned.
8.
Stir in the locally sourced brown shrimp and lemon juice, cooking for another minute until the shrimp are heated through.
9.
Serve immediately, garnished with fresh chopped parsley.

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My Notes

Nutrition Information

Nutrition per serving (425g)

685 kcal / 2866 kJ

Carbs

51g

20% of RDA

Fat

41g

59% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

5 g

6% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Using warm potatoes is essential for making light and fluffy gnocchi.

Don't overwork the dough, or the gnocchi will be tough.

If the dough is too sticky, add a little more flour, but be careful not to add too much.

Cook the gnocchi in batches to prevent them from sticking together.

For an extra touch, grate some Jersey mature cheddar over the gnocchi before serving.

Cooking Equipment

Large pot

Potato ricer (optional)

Large frying pan

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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