Gnocchi with artichokes, peas and broad beans

From Jim Dobson, award-winning head chef at the Fox and Hounds, Llancarfan, Vale of Glamorgan

INGREDIENTS

3/4 large baking potatoes

1 large egg (yolk only)

125g pasta flour (plus extra for dusting) Salt

100g peas

100g shelled broad beans

Small pack of marinated artichoke hearts Olive oil

Knob of butter

METHOD

Bake potatoes in oven at 180C for 1½ hours or until soft. Remove from oven, leave for 15 mins to cool slightly then cut in half and scoop out the middle into a mixing bowl and mash until smooth.

Weigh out 1kg of the potato, add the egg yolk, mix then sieve in the flour and salt. Mix together with the chopped wild garlic to form a dough.

Leave the dough to rest for 15 minutes, then cut the dough in to four pieces and, on a floured surface, roll the dough in to a thin sausage about the diameter of a 20p then cut into 2cm pieces and place on a floured tray.

Bring a pan of salted water to the boil, then quickly add the gnocchi to the pan in small batches.

They should start to float after a few seconds, at this point you need to remove the gnocchi with a slotted spoon and put in to a bowl of iced water to cool.

Remove from iced water into a bowl with a little oil to stop them sticking together while you prepare the rest of the dish.

In a hot non-stick frying with a splash of oil, quickly sauté the artichoke, peas and broad beans, remove from pan onto plate then add a little more oil. Gently place one portion of gnocchi into the pan – be careful as they might break apart – add a knob of butter and let it foam in the pan to crisp up the gnocchi slightly.

Put the peas, beans and artichoke back into the pan, season with salt and pepper, mix then spoon onto the serving plate.

Garnish with pea shoots or freshly-chopped herbs.