[col type=”one-fourth”]
Preparation time
less than 30 mins
[/col]
[col type=”one-fourth”]
Cooking time
1 to 2 hours
[/col]
[col type=”one-fourth”]
Serves
Serves 4
[/col]
[col type=”one-fourth last”]
[/col]
By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the gnocchi
- 500g/1lb 2oz swede, peeled and cut into chunks
- 2 baking potatoes, pricked
- 4–6 free-range egg yolks
- 50–100g/1¾–3½oz plain flour
- 25g/1oz unsalted butter
- salt
For the broad bean purée
- 1 tbsp olive oil
- 300g/10½oz frozen broad beans
- 2 garlic cloves, crushed
- 2 tarragon sprigs
- 1 bay leaf
- 250ml/9fl oz vegetable stock
- 25g/1oz unsalted butter
For the pea and broad bean vinaigrette
- 100g/3½oz small broad beans, double podded
- 100g/3½oz fresh peas
- 1 banana shallot, peeled and diced
- 1 garlic clove, finely chopped
- 2 tsp roughly chopped fresh tarragon
- 1 tsp roughly chopped fresh flatleaf parsley
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- salt and freshly ground black pepper
To serve
- 2 tbsp pea shoots
- 75g/2¾oz Parmesan, grated
Method
-
To make the gnocchi, preheat the oven to 200C/180C Fan/Gas 6. Bring a pan of water to the boil, and boil the swede under soft. Meanwhile, bake the potatoes in the oven for an hour until soft in the middle.
-
Scoop the cooked potato flesh from the skins, combine with the swede and mash them together with a ricer or potato masher. Add enough of the egg yolks and flour to bind the mixture together. Reserve the gnocchi dough until ready to shape and cook.
-
To make the broad bean purée, heat the oil in a saucepan and sweat the broad beans, garlic, tarragon and bay leaf. Add the vegetable stock and simmer for about 20 minutes until soft. Tip into a blender, add the butter and blitz to a smooth purée. Push through a sieve to remove the shells. Keep warm.
-
To make the pea and broad bean vinaigrette, mix all of the ingredients together in a bowl. Taste and season with salt and pepper.
-
Roll the gnocchi dough into long, thin logs and cut into small gnocchi about 2–3cm long. Bring a saucepan of lightly salted water to the boil then drop in the gnocchi pieces. Cook for a few minutes until the gnocchi float on the surface of the water. Remove using a slotted spoon and drain. If you’re cooking in batches, a little olive oil on a tray will help to stop the gnocchi from sticking together.
-
To finish the gnocchi, heat the butter in a large frying pan and cook the gnocchi for 1–2 minutes on each side until golden.
-
To serve, spoon the purée onto plates, top with the gnocchi, spoon over the vinaigrette and garnish with the pea shoots and Parmesan. Serve immediately.