Pea & Broad Bean Gnocchi
Ingredients
Gnocchi
300g Maris Piper Potatoes
2 Egg Yolks
100g Type “00” Pasta Flour
Truffle Oil To Taste
Seasoning
Peas & Broad Beans
100ml Chicken Stock
300ml Double Cream
300g (Unshelled Weight) Fresh Peas & Borad Beans
10g Chopped Tarragon
Method
1 ) Bake potatoes until soft
2 ) Scoop potato from skin and pass through a sieve
3 ) Mix potato, egg yolk and flour, add truffle oil and season
4 ) Dust work surface with flour and roll mixture into thin sausage
5 ) Cut into ½” pieces and place on baking parchment
6 ) Put Gnocchi into boiling water; remove from water once they float. Allow to cool
7 ) Blanch the peas & broad beans then cook in foaming butter until tender
8 ) Add stock and gnocchi to pan
9 ) Add cream, once boiling add tarragon and continue to boil for 1-2 minutes until cream thickens
10 ) Serve in a bowl, with sliced truffle is available
11 ) Season with salt and pepper
This recipe works equally well as a garnish to meaty fish (Monkfish or Halibut) Chicken or Rabbit
