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Butter seared Potato Gnocchi, Broad Beans, Black Olive & Tomato

The perfect winter warmer. Completely vegetarian, packed with delicious buttery delectable pieces of perfectly cooked gnocchi.


Butter Seared Potato Gnocchi, Broad Beans,
Black Olives & Tomato
Vegetarian  |  Serves 4



  • 500g Desiree or Pontiac potatoes
  • 100g Plain flour
  • 2Egg yolks
  • 1tsp Salt
  • 125g Western Star Salted Butter
  • 100g Black olives pitted
  • 140g Tomatoes, large diced
  • 120g Broad beans peeled and blanched

Western Star Salted Butter



  1. Pre heat oven to 200°C. Place whole potatoes on a rack and bake for 35-40 minutes or until tender.
  2. Remove potatoes from oven, allow to slightly cool and then remove skin. 3. For best results potatoes should put through a potato ricer, alternatively mash potatoes without over mixing with a hand masher.
  3. Add flour, egg yolks and salt. Gently mix to a dough consistency.
  4. Roll into even logs at desired thickness on a lightly floured bench and cut gnocchi into 3-4cm lengths, place on a floured tray.
  5. Blanch gnocchi in boiling salted water until they float and the refresh in iced water.
  6. Once chilled remove from iced water and dry on some absorbent paper, then refrigerate.
  7. To serve-heat Western Star Salted Butter in a non-stick pan, add gnocchi and pan fry until golden brown.
  8. Garnish with black olives, tomatoes and broad beans.



Find out more about Specialist butters and Spreads



14th June 2022