Wild garlic gnocchi with asparagus & chicken broth
Heat the oven to 200C. Scatter a handful of rock salt onto the bottom of a roasting tray and place the potatoes on top. Prick them with a fork and bake for…
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Cooking tools:
- Kitchen scale
- Potato ricer
- Blender
- Fine-mesh sieve
- Kettle
- Spider strainer
- Skewer
- Roasting pan
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Slotted spoon
- Fork
- Chef's knife
- Grater
- Microplane
- Ladle
- Measuring spoon
- Pepper mill
- Plate
- Serving bowl
Ingredients
- 500g potatoes, skin on
- 20g parmigiano reggiano, plus extra to grate
- Fresh nutmeg
- 200g wild garlic
- 2 tbsp ricotta
- 2 egg yolks
- 150g 00 flour
- 1 tbsp olive oil
- 1 tbsp butter
- 100g asparagus, blanched until tender, then chopped
- 300ml chicken stock
- Zest and juice of ½ lemon
- Soft herbs, such as tarragon, chervil and dill
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