Rustic Gnocchi

Boil the potatoes in salted water for 12 mins, or until tender. Meanwhile, trim the asparagus and chop. Drain the potatoes and steam dry, then mash well and season. Tip onto a clean surface.
Boil a pan of water. Scrunch the flour with the mash, then divide into 24 dumplings. Squeeze in your palm to compress, then drop into the boiling water until they float, at which point they can be skimmed out with a slotted spoon.
Meanwhile, fry the asparagus in 1 tbsp of olive oil until slightly coloured and tender. Tip the gnocchi into the pan with the thyme leaves, add a splash of cooking water, and scatter with parmesan. Drizzle with oil and serve.

30 mins

2 serving

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