To make the gnocchi, preheat the oven to 200C/180C Fan/Gas 6. Bring a pan of water to the boil, and boil the swede under soft. Meanwhile, bake the potatoes in the oven for an hour until soft in the middle.
Scoop the cooked potato flesh from the skins, combine with the swede and mash them together with a ricer or potato masher. Add enough of the egg yolks and flour to bind the mixture together. Reserve the gnocchi dough until ready to shape and cook.
To make the broad bean purée, heat the oil in a saucepan and sweat the broad beans, garlic, tarragon and bay leaf. Add the vegetable stock and simmer for about 20 minutes until soft. Tip into a blender, add the butter and blitz to a smooth purée. Push through a sieve to remove the shells. Keep warm.
To make the pea and broad bean vinaigrette, mix all of the ingredients together in a bowl. Taste and season with salt and pepper.
Roll the gnocchi dough into long, thin logs and cut into small gnocchi about 2–3cm long. Bring a saucepan of lightly salted water to the boil then drop in the gnocchi pieces. Cook for a few minutes until the gnocchi float on the surface of the water. Remove using a slotted spoon and drain. If you’re cooking in batches, a little olive oil on a tray will help to stop the gnocchi from sticking together.
To finish the gnocchi, heat the butter in a large frying pan and cook the gnocchi for 1–2 minutes on each side until golden.
To serve, spoon the purée onto plates, top with the gnocchi, spoon over the vinaigrette and garnish with the pea shoots and Parmesan. Serve immediately.
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