Gnocchi with wild garlic brown butter and Jerusalem artichokes

Method

1. To make the roasted artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the artichokes in all the ingredients, transfer to a roasting pan and roast for 25 minutes, or until tender. Keep warm.

2. To make the braised artichokes, heat the oil and butter in a pan, add the onion and garlic and cook until softened. Add the sliced artichokes and fry for a few minutes before covering in milk. Simmer for 20 minutes, or until soft.

3. Add the cream, remove from the heat and then blend to a purée using a hand-held blender. Push the creamed artichoke through a sieve to ensure a smooth finish.

4. To make the wild garlic brown butter, heat the butter in a pan over a medium-low heat. As the butter melts, keep swirling it around the pan. Add the garlic leaves and keep cooking the butter until it is light brown in colour. As soon as it reaches this stage, add a squeeze of lemon to hold the colour. Set aside and keep warm.

5. To make the gnocchi, bring 240ml/8½fl oz of water and the oil and salt to a boil in a pan and whisk in the flour. Continue to beat until it comes away from the sides. Tip onto a board and cool a bit before rolling out into long cylinders using your hands. Cut them into chunks whatever size you prefer. You could also groove them with a fork.

6. Bring a pan of boiling salted water to the boil, drop the gnocchi in.

7. When the gnocchi floats, drain and toss in the prepared brown butter.

8. To serve, spoon the artichoke purée onto the plate, top with some gnocchi and the wild garlic butter and add the roasted artichokes. Flake over some Parmesan cheese and serve.