Polonaise is a classic French garnish of chopped hard-boiled egg, parsley and butter-toasted breadcrumbs. Usually, its scattered over warm cauliflower, but here, it adds texture to gnocchi.
- Cook egg in a small pan of boiling water for 10 minutes for hard-boiled. Drain, then cool slightly under cold running water. Peel egg, then finely grate into a small bowl.
- Meanwhile, cook gnocchi in a large pan of boiling salted water for 2 minutes or until heated through. Drain well.
- Heat 2 tablespoons oil in a large frying pan over high heat, then add half the butter. When the butter starts to foam, add half the mint leaves and cook, tossing, for 30 seconds or until crisp. Remove with a slotted spoon and drain on paper towel. Wipe pan clean with paper towel and reserve. Finely chop remaining mint.
- Return reserved pan to high heat and add remaining 2 tablespoons oil. Add gnocchi and beans, and cook, stirring, for 3 minutes or until gnocchi is golden. Add remaining 50g butter. When butter starts to foam, sprinkle over breadcrumbs and egg, then cook, tossing, for a further 2 minutes or until breadcrumbs are toasted. Remove pan from heat and stir in lemon zest and juice, parsley and reserved chopped mint, then season with salt and pepper.
- Divide gnocchi Polonaise among plates and scatter with parmesan and fried mint leaves. Drizzle with extra virgin olive oil to serve.
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