4 large potatoes 1 free-range egg 200g flour
1. Peel, cut and boil the potatoes until soft, then mash and allow to cool (you should have roughly 500g of mash). 2. Add in egg and mix, following flour and salt. Mix well until everything comes together to form a ‘dough’.
3. On a floured surface, break off a ping-pong ball-sized round, roll out into a long cylindrical shape and cut into 2cm lengths or ‘tubes’. Gently press down on each tube with your thumb, making a small indentation. Repeat, until all the dough is used up. 4. In boiling water, cook until the gnocchi balls start to float. Remove with a slotted spoon as soon as they come to the surface, about 3 minutes, then place straight into iced water. Set aside.
6 quails, deboned sea salt and freshly ground black pepper
300g sundried tomatoes in
3 red onions, finely sliced 1 cup of pitted black olives 30g fresh basil, to garnish