James and William's Homemade Gnocchi with Buffalo Mozzarella, Pickled Walnuts and Green Herb and Lemon Dressing


Serves 4:

  • 500g floury potatoes, such as Maris piper
  • 125g Italian Tipo 00 Flour, plus extra for dusting
  • 4 buffalo mozzerella balls
  • 2 pickled walnuts, sliced
  • 2 tablespoons grated pecorino
  • Green herb and lemon dressing


  1. Peel the potatoes and boil them in salted water for around 30 minutes until cooked through. Drain, then use a wooden spoon to push the potatoes through a fine-mesh sieve into a bowl.
  2. Gently sprinkle the flour in batches into the mashed potato, folding through to combine each time until you are left with an elastic, dough-like mash.
  3. Lightly flour a board and roll the dough into long sausages, roughly the circumference of a butchers sausage. Cut the sausages into 3cm pieces and place on a floured plate or tray until ready to use. Cover with cling film so they don't dry out.
  4. Bring a large, heavy-bottomed saucepan of salted water to the boil and cook the gnocchi in batches, 10 or 12 at a time, so you don't overcrowd the pan.
  5. The gnocchi cooks quickly - you will know they are ready when they float and bob on the surface of the water. Drain on paper towels when done.
  6. Divide the gnocchi into bowls, then tear over the mozzarella into large pieces. Sprinkle with the sliced pickled walnuts and grated pecorino, and drizzle generously with the green herb and lemon dressing.