Potato gnocchi with samphire, girolles and baby leeks (for 4)
600g warm baked potato, sieved (around 12–14 medium Chippers Choice)
40g egg yolk
90g plain flour
150g soft unsalted butter
20g chopped wakame
20g chopped sea lettuce
150g girolle mushrooms, cleaned
1 small shallot, chopped
1 sprig of thyme
1 clove garlic (optional)
10g vegetable oil
Splash of cabernet sauvignon vinegar
Splash of walnut oil (optional)
4 baby leeks
Full recipe details on EditerLike most people, pasta is one of my favourite types of food. I, more often than not, have some sort of pasta dish twice a week. Particularly love ravioli and gnocchi (although gnocchi technically isn't part of the pasta family). It's quite difficult to find a place that makes good gnocchi here and even so definitely not as good as the dish I had in Florence. That's why my eyes lit up when I saw this recipe at Editer. The dish looks amazing and drool-worthy. Plus it seems fairly easy to emulate. Well... at least from the pictures it seems that way.
What's your favourite pasta dish?
Have a great weekend gents and ladies.