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Potato and dill gnocchi, artichoke purée (vegan friendly)

 

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Ingredients for gnocchi 

  • 500g red desiree potatoes (or any starchy potato of your choice)
  • 150g 00 flour
  • 15g salt
  • ½ bunch dill – finely chopped
 

Ingredients for sauce:

  • 2x jars good quality charred artichokes in oil
  • 100ml olive oil
  • Pinch of salt
  • Pinch sugar
 

Ingredients for dill oil:

  • 200g fresh dill
  • 200ml pomace oil (you can use vegetable oil if necessary)
 

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Method:

  1. Keeping them whole and in the skin, bring your potatoes to the boil then turn down to a simmer for 35-45 minutes (check your potatoes don’t split as they will take on water and the dough will be too wet)
  2. Check with a small knife that your potatoes are cooked through and fluffy – drain
  3. Whilst hot, peel each potato individually (use an oven glove or cloth to hold)
  4. Once peeled push each potato through a sieve using a spoon or the back of a ladle 
  5. Add both flour, salt, and the chopped dill, kneed together until you have a smooth but firm dough
  6. Chop your dough into manageable pieces, roll into sausages (roughly 1cm thick) – cut each sausage into 1.5-2cm pieces, dust lightly with flour to avoid sticking – set aside 

To make the sauce:

  1. Drain the artichokes, set aside ¼ of them for later 
  2. Add the oil, salt, sugar, and blitz in a food processer until smooth – you may need to add a few spoonsful of water to adjust the consistency

To make the dill oil:

  1. Remove the big stalks from the dill and blitz with the pomace oil for a minimum of 5 minutes (the longer you blitz the more intense your dill oil will be)
  2. Pour into a fine sieve and let it drip into a bowl

Assembling the dish:

  1. Warm your sauce through on a gentle heat and set aside
  2. Heat a frying pan to hot heat – add a small splash of olive oil and the reserved artichokes with a pinch of salt. Cook until golden brown.
  3. Bring a large saucepan of salted water to a boil – add gnocchi and cook for 1-2 minutes or until your gnocchi float to the top
  4. Remove the gnocchi from the water and keep a little pasta water 
  5. Add the gnocchi to the artichokes with a spoon of dill oil – warm through gently
  6. In the centre of a bowl add 3 generous spoonsful of the artichoke sauce, carefully spoon your gnocchi into the middle, finish with a drizzle of dill oil and add sprigs of fresh dill if desired.