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For the best gnocchi, it's recommended to boil the potatoes in their skins and peel them afterwards. For a faster version, peel the potatoes and cut them into chunks. Boil the potato pieces for about 20 minutes.
Fill a second medium-sized pan with water and bring to a boil. Meanwhile, divide the broccoli into not too small florets. Boil the broccoli florets until al dente.
Create a smooth potato puree. Use a fine sieve and a large spoon for this, run the potatoes through the sieve using a ladle. Season with salt and pepper.
Dust your hands and the work surface with flour. Mix the egg yolks, 60 grams of Parmesan cheese and the flour into the mashed potatoes with your hands. The dough should feel a little sticky.
Divide the dough into equal pieces and roll into 1 long strip, about 2.5 cm thick. Cut the roll into smaller pieces and use a fork to make nice gnocchi, see the example below:
Press with your thumb and roll forward slightly to create a ridged pattern. The sauce will combine better because of these lines. Dust the gnocchi with a little flour to prevent them from sticking together.
Bring a pan of water to a boil and add a pinch of salt.
Cook the gnocchi in the pan of boiling water for a few minutes. Don't overcrowd the pan with too many gnocchi at once. The gnocchi is done when it floats to the top.
Heat butter in a large skillet and fry the gnocchi for a few minutes until the outside is slightly crispy and nicely golden brown. Fry the gnocchi in batches, if you add them all at once they won't get nice and crispy.
Add all the gnocchi back to the large skillet along with the thyme sprigs. Add broccoli and peas and fry for a few minutes with the gnocchi. Pour in a little white wine along with the fine zest of a lemon and let it boil for a few minutes.
Remove the thyme sprigs once the white wine has completely evaporated. Season with salt and pepper and serve with parmesan cheese, enjoy!