The Bildeston Crown

Pea & Broad Bean Gnocchi



300g Maris Piper Potatoes

2 Egg Yolks

100g Type “00” Pasta Flour

Truffle Oil To Taste


Peas & Broad Beans 

100ml Chicken Stock

300ml Double Cream

300g (Unshelled Weight) Fresh Peas & Borad Beans

10g Chopped Tarragon


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


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