Mike van de Elzen: Parmesan Gnocchi

Parmesan Gnocchi300gm bread flour450ml milk100gm butter1 tsp salt6 eggs1 cup grated parmesan1 cup fresh herbs, chopped2 tbsp butter to finish1 lemon, cut in halfHeat the milk and butter over a low heat until just boiling. Add the sifted flour and stir vigorously with a wooden spoon.Reduce the heat and cook for a couple more minutes. Transfer the mix into stand mixer and with a paddle attachment, set the mixture to a medium speed and add in the salt and eggs one at a time and finally the parmesan cheese.Transfer the mixture to a piping bag. Take a piece of string and tie it onto each handle across a large pot. Fill with salted water and bring to the boil. Pipe the gnocchi into the water cutting it off every 2cm with the string. Cook for 4 minutes or until they start to float. Remove the gnocchi onto an oiled tray and place into the fridge. To finish heat a fry pan with a touch of oil and add in a layer of gnocchi. Sauté for 30-40 seconds, finally add in the chopped herbs and butter.Saute the gnocchi till the butter starts to colour into a light brown and then squeeze in the juice of a lemon.ServeSee omnystudio.com/listener for privacy information.