Swede gnocchi with broad bean purée

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

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
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