Potato Gnocchi with Mushrooms, Spinach, Parmesan, Kidney Beans and Tarragon

Method

Step 1

Pre-heat the oven to 220°C, 425°F, gas mark 7.

Step 2

Place the potatoes on a baking tray and bake for 45-50 minutes or until the potatoes are tender.

Step 3

In the meantime, prepare the ingredients to make the sauce: thinly slice the mushrooms, finely chop the garlic, wash, and drain the spinach and finely grate the parmesan. Keep these to one side for later.

Step 4

Once the potatoes are baked, scoop the flesh out of the potato and put through a sieve. Whilst the potato is still hot, add the flour, cornflour, salt, pepper, and yolks, and mix gently to form a dough. Wrap and rest in the fridge for 10 minutes.

Step 5

Roll the dough into long sausage shapes, then cut into 1-2cm pieces and make a dimple with your finger. Cook in salted boiling water for a few minutes until they begin to float.

Step 6

Infuse some pasta water with vegetable stock and tarragon.

Step 7

Once cooked, drain the gnocchi reserving some pasta water. Heat a frying pan with the oil and fry the gnocchi until golden brown on all sides. Add the butter and cook for 2 minutes until the butter browns slightly.

Step 8

Remove the gnocchi reserving the fat in the pan, add the mushrooms and garlic – cook for a minute. Add the kidney beans – cook for another minute.

Step 9

Add the infused vegetable stock, bring to the boil and reduce the sauce.

Step 10

Add the lemon juice and spinach.

Step 11

Plate dish with 7 pieces of gnocchi, garnish, and grated parmesan on top.”

Tips

This was regional winning main course recipe from East of England SCOTY 2024 from Aron Jordon of Doucecroft School.