Jersey Royal potato gnocchi

Preparation time: 10 minutes
Cooking time: 25 minutes

For the jam:
250g cherry tomatoes – cut into wedges
1 tablespoon of extra virgin olive oil
1 red onion – finely chopped
1 clove of garlic – finely chopped
50g demerara sugar
2 tablespoons of cider vinegar
Salt and pepper to taste

For the gnocchi:
400g of Jersey Royal potatoes, washed skin on
150g OO flour
2 egg yolks
Pinch of ground nutmeg
Salt to taste

For the pesto:
250g of washed nettle leafs
1 clove of garlic – chopped
50g macadamia nuts – chopped
150ml extra virgin olive oil
Salt and ground white pepper to taste

Featured in:
July 2014

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.

Set aside.

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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