Gnocchi With Broccoli And Lemon

• 2 lb red potatoes
• 1 None egg
• 3/4 cup all-purpose flour
• 3.5 oz Parmesan cheese, grated
• 4 tbsp butter
• 1 head broccoli, trimmed, cut into small florets
• 1/2 None lemon, juiced, plus extra wedges, to serve
• None None fresh parsley leaves, chopped, to serve

1. Place potatoes in a medium saucepan. Cover with water. Bring to a boil, covered, then partially remove lid and cook for 10-15 mins, until very tender. Drain. Remove skin and mash thoroughly.
2. Add egg and stir with a wooden spoon until combined. Add 1/2 the flour and 1.5 oz Parmesan and stir until combined. Add remaining flour, in 2 more batches, until well combined and a firm dough forms.
3. Turn out onto a floured work surface and lightly knead until smooth. Divide into 4 portions. Roll each portion into 1/3 inch-thick logs. Cut into 3/4 inch pieces. Use your finger to roll each piece over a floured fork.
4. Working in batches, cook gnocchi in simmering water for 2-3 mins, until they float to the top. Remove with a slotted spoon. Set aside.
5. Heat 2 tbsp butter in a large frying pan over high heat. Cook gnocchi for 3-4 mins, stirring, until golden. Reduce heat to medium. Add remaining butter and broccoli florets. Cook for 4-5 mins. Add lemon juice and 1/2 the remaining Parmesan. Season to taste.
6. Spoon into serving bowls and sprinkle with parsley and remaining Parmesan. Serve with lemon wedges.

red potatoes, egg, flour, parmesan cheese, butter, broccoli, lemon, parsley

Taken from recipes-plus.com/api/v2.0/recipes/27311 (may not work)