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Chive gnocchi with smoked cream sauce & leeks

Ingredients

  1. Step 1 1.2kg large Maris Piper potatoes
  2. Step 2 125g '00' pasta flour, plus extra for dusting
  3. Step 3 90g parmesan (or vegetarian alternative), finely grated, plus extra to serve
  4. Step 4 small pack chives, snipped
  5. Step 5 good grating nutmeg
  6. Step 6 1 large egg
  7. Step 7 2 large egg yolks
  8. Step 8 3 tbsp rapeseed oil
  9. Step 9 50g butter, diced
  10. Step 10 4 leeks, trimmed and sliced into rounds
  11. Step 11 1 tbsp rapeseed oil
  12. Step 12 300ml pot double cream
  13. Step 13 75g butter, cut into cubes
  14. Step 14 pinch cayenne pepper, plus extra to serve
  15. Step 15 pinch of smoked sea salt, plus extra to serve
  16. Step 16 juice 1 lemon
Chive gnocchi with smoked cream sauce & leeks
Calories: 828 Carbohydrate: 54 g Protein: 16 g Fat: 59 g
Cook time: 165 minutes Prep time: 45 minutes Total time: 210 minutes Servings: 6

TAGS

Dinner Main course Supper 1 of 5-a-day Autumn Calcium Dinner Fibre Folate Gnocchi Leek Tom Kerridge Vegetarian

Directions

  1. Step 1 Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 1 hr 15 mins. Leave to cool slightly, then halve and scrape out the middles with a spoon. Mash the potato with a ricer (or a vegetable masher, then push through a sieve into a large bowl ). Mix in the flour, Parmesan, most of the chives (keep a few to garnish), nutmeg, egg and egg yolks and some seasoning, then knead briefly on a lightly floured surface until you get a smooth dough.
  2. Step 2 Divide the dough into four pieces, then use your hands to roll one piece into a long, even sausage shape. Cut into 17 equal pieces, then lightly push and roll each piece with a fork - this will shape the gnocchi and give it the traditional indentations. Divide the finished gnocchi between two trays lined with baking parchment, then repeat with the rest of the dough. Cover with cling film and chill in the fridge until needed.
  3. Step 3 Put the sliced leeks in a large, non-stick frying pan with the oil, turn the heat to high and fry for 8 mins, shaking the pan occasionally until the leeks are just cooked, with a charred edge, then turn off the heat.
  4. Step 4 For the sauce, pour the cream into a large saucepan and simmer over a medium heat for 12 mins until reduced by half. Meanwhile, bring a large pan of salted water to the boil. Cook the gnocchi in batches in the water until they float (this will take only a few mins, so keep your eye on them). Transfer to lightly oiled trays using a slotted spoon and leave to steam-dry.
  5. Step 5 Slowly whisk the butter into the cream, waiting until one cube has melted and combined before adding the next. Once all the butter has been incorporated, add the cayenne pepper, smoked salt and lemon juice, adjusting to taste. Set aside to keep warm.
  6. Step 6 To finish the gnocchi, heat a large frying pan over a medium-high heat. Add 1 tbsp oil and a third of the butter, then fry the gnocchi in three batches, adding more oil and butter between each batch, until they have a golden brown crispy exterior. Put the gnocchi in serving bowls with the charred leeks, spoon the sauce over the top and finish with the reserved chives, some grated Parmesan and a pinch of smoked salt and cayenne pepper, if you like.