Gnocchi with halibut roe, peas and broad beans
A springtime take on gnocchi with new potato broth, young peas, broad beans and flowering herbs.
Ingredients
- 125/4½dz butter
- 300g/10½oz new potatoes, preferably aura, thinly sliced
- 700ml/1¼ pint chicken stock
- 700g/1lb 9oz floury potatoes
- 90g/3¼oz “00” pasta flour, with a little extra for dusting
- 10g potato starch
- 2 free-range egg yolks
- drizzle olive oil, for greasing
- 400g/14oz halibut roe, trimmed and membrain removed
- 1 lemon, juice only
- 200g/7oz peas, podded
- 400g/14oz young broad beans, podded
- 200g/7oz mangetout, finely sliced, to serve
- handful flowering herbs (such as chervil, chives, wild garlic), to serve
Method
Melt 75g/2½oz of butter in a saucepan over a medium heat and cook the sliced new potatoes for 1 minute. Cover with stock, bring to a simmer and cook for 10 minutes. Remove from the heat and leave to cool in the pan for 1 hour.
Meanwhile, pre-heat the oven to 200C/180C Fan/Gas 5.
Bake the floury potatoes for an hour or until cooked through and fluffy. Spoon out the flesh and pass it through a ricer or fine sieve into a clean bowl.
Mix the mashed potatoes with the '00' flour, potato starch, egg yolks and salt until just combined.
On a lightly floured surface, roll out the dough into long sausages about the thickness of your thumb. Cut into pieces of the same length (roughly 1–2 inches).
Bring a large pan of salted water to the boil and carefully place the gnocchi in with a slotted spoon. Boil until the gnocchi floats to the surface. Remove with a slotted spoon and place on an oiled baking tray. Set aside in a warm place while you finish the dish.
Strain the cooking liquid from the new potatoes into a clean pan, then add in half the cooked potato slices (you can reserve the other half for breakfast). Blend the broth with a stick blender, and add salt to taste. Bring the pan to a gentle simmer and add a large knob of butter, then give a final froth with the stick blender.
Melt a 50g/1¾oz of butter in a frying pan over a medium heat until foaming. Cook the roe until opaque, this should take 2–3 minutes per side. Remove from the pan and season with lemon juice and salt and cut into slices.
Bring a pan of salted water to the boil and cook the broad beans and peas for 1–2 minutes, until tender.
To serve, place the peas and beans between 4 warmed plates. Add the roes and gnocchi, pour over the potato broth and garnish with the julienned mangetout and flowering herbs.