Jersey Royal potato gnocchi
Jersey Royal potato gnocchi with nettle pesto and cherry tomato jam
To make the pesto, blanch the nettle leafs in salted boiling water for 20 seconds, drain and refresh in ice water.
Squeeze the excess water from the nettles and place in a blender with all the ingredients apart from the oil. Blend and gently add the oil to emulsify.
Put the onion and oil in a pan and cook on medium heat for 1 minute. Add the garlic and sugar and cook for 2 minutes. Add the rest of the ingredients and a little water if necessary and cook on low for 15-20 minutes.
Set aside to cool down completley and refrigerate.
For the gnocchi place the potatoes in a deep pan and cover with water, salt well and bring to boil.
Cook until tender but not too soft, drain the water and let cool down for 5 minutes.
Peel the potatoes when they are still warm, pass in a ricer and add the rest of the ingredients. Mix well to bind, do not overwork.
Shape using a fork or gnocchi paddle, cook in plenty of salted boiling water until they float and toss with the pesto.
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