A fabulous light lunch for spring
6 Kind Edward potatoes with skin (for 600g of mash)
180g “00” pasta flour
40g Cornish Yarg, grated
20g Stithians (or Kern), grated
½ egg, beaten
1 egg yolk, beaten
20g fine salt + extra
100g wild garlic, washed and finely chopped
Preheat oven to 190°C.
Sprinkle a good pinch of salt in the base of a baking tray and place the potatoes on top. Pierce each with a fork and bake for 1 hour (the salt stops the bases of the potatoes from burning). Meanwhile, weigh out and prepare the other ingredients.
Once the potatoes are baked all the way through, take them out of the oven and immediately split open, scooping out the flesh and pressing through a sieve with a spatula into a large bowl. It is very important to work quickly but the potatoes will be hot so use oven gloves or a clean pair of Marigolds!
Add the flour, cheeses, salt and wild garlic and mix with your hand (be careful not to overwork the mixture) and then add the eggs so that the mixture becomes a dough-like consistency.
Sprinkle some flour onto the surface and roll out the dough into a long sausage shape (about an inch wide) and then cut into inch-long pieces. Use your thumb and index finger to pinch the ends to make the gnocchi look like mini cushions.
Bring a pan of lightly salted water to simmering point, with a bowl of iced water on standby, and gently drop the gnocchi into the simmering water for about 1 minute before dropping into the iced water. Immediately drain and place on a cloth to soak up the extra moisture and store in the fridge.
When ready to serve, take a non-stick frying pan and fry for 1 minute in a drizzle of oil and then transfer to the oven for 2 minutes.