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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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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