A springtime take on gnocchi with new potato broth, young peas, broad beans and flowering herbs.
By Pam Brunton
From Saturday Kitchen
2 tbsp butter
300g/10½oz new potatoes, preferably aura, thinly sliced
700ml/1¼ pint chicken stock
700g/1lb 9oz floury potatoes
90g/3¼oz “00” pasta flour, with a little extra for dusting
10g potato starch
2 free-range egg yolks
drizzle olive oil, for greasing
400g/14oz halibut roe, trimmed
1 lemon, juice only
200g/7oz peas, podded
400g/14oz young broad beans, podded
200g/7oz mangetout, finely sliced, to serve
handful flowering herbs (such as chervil, chives, wild garlic), to serve
Melt a tablespoon of butter in a saucepan over a medium heat and cook the sliced new potatoes for 1 minute. Cover with stock, bring to a simmer and cook for 10 minutes. Remove from the heat and leave to cool in the pan for 1 hour.
Meanwhile, pre-heat the oven to 200C/180C Fan/Gas 5.
Bake the floury potatoes for an hour or until cooked through and fluffy. Spoon out the flesh and pass it through a ricer or fine sieve into a clean bowl.
Mix the mashed potatoes with the ’00’ flour, potato starch, egg yolks and salt until just combined.
On a lightly floured surface, roll out the dough into long sausages about the thickness of your thumb. Cut into pieces of the same length (squares).
Bring a large pan of salted water to the boil and carefully place the gnocchi in with a slotted spoon. Boil until the gnocchi floats to the surface. Remove with a slotted spoon and place on an oiled baking tray. Set aside in a warm place while you finish the dish.
Strain the cooking liquid from the new potatoes into a clean pan, then add in half the cooked potato slices. Blend the broth with a stick blender, and add salt to taste. Bring the pan to a gentle simmer and add a large knob of butter, then give a final froth with the stick blender.
Melt a tablespoon of butter in a frying pan over a medium heat until foaming. Cook the roe until opaque, this should take 2-3 minutes per side. Remove from the pan and season with lemon juice and salt and cut into slices.
Bring a pan of salted water to the boil and cook the broad beans and peas for 1-2 minutes, until tender.
To serve, divide everything between 4 warmed plates, pour over the potato broth and garnish with flowering herbs and mangetout.