- Serves: 4
- Cook Time: 1 hour 10 minutes
- Prep Time: 30 minutes
- Effort: medium
- 100 g rock salt
- 450 g large spunta or Maris Piper potatoes
- 1 egg
- 3 tbsp 00 pasta flour or plain flour, plus extra for kneading
- ½ nutmeg, grated
- large pinchtable salt
For the filling
- 150 g caprino goats' cheese
- 150 g fresh peas, shelled and blanched
- 150 g fresh broad beans, shelled and blanched
- 1 large courgette, coarsely chopped and blanched
- 1 unwaxed lemon, zest and juice only
- 1 bunches fresh mint, leaves picked
- 50 g pecorino cheese, grated
For the broth
- generous knob of butter
- 5-6 tbsp vegetable stock
- ½ lemons, juice only
- small handful broad beans, shelled and blanched
- small handful peas, shelled and blanched
- caprino goats' cheese
- pea shoots
- chopped fresh mint
1. For the filling: combine all the ingredients in a blender and process until coarsely chopped.
2. Preheat the oven to 200C/gas 6 and spread the rock salt into a baking dish.
3. Put the potatoes on the bed of rock salt and bake for about 1 hour or until cooked.
4. While the potatoes are still hot, carefully scoop out the flesh from its skin and press through a sieve, potato ricer or Mouli. Set aside to cool. When the potato feels warm rather than hot, mix in the egg, flour, grated nutmeg and salt.
5. Knead into a fairly firm dough, adding more flour if necessary. To test the consistency of the dough, pull off a small piece and blanch in boiling water for 4-5 minutes until the gnocchi floats. If the gnocchi breaks up, add a little more flour to stiffen the dough.
6. Roll the dough into balls and then flatten out to 3mm thick. Cut the flattened dough with a medium-sized pasta cutter, then place a ball of the filling onto the dough, put another piece of dough over the top and press down the edges.
7. Using a smaller cutter, turned up-side down, make a dent in the gnocchi to ensure that the filling is properly packed in ? and you have a nice little ridge.
8. For the broth: in a heavy-based saucepan, melt a knob of butter until fizzling, add the broad beans and peas, a squeeze of lemon juice and a few tablespoons of vegetable stock and whisk until emulsified. Season to taste with salt and freshly ground black pepper.
9. Bring a large saucepan of lightly salted water to the boil. Carefully drop the gnocchi into the water and cook for 2-3 minutes until they float to the top. Remove from the water with a slotted spoon.
10. To serve, put the gnocchi into a bowl, pour the broth on top, then crumble over some goat?s cheese and garnish with a couple of pea shoots and some chopped fresh mint.
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