Ingredients

• 450g/1lb hot mashed potatoes (oven-baked until tender
• peeled
• passed through a potato ricer)
• 10g/¼oz plain flour
• 3 free-range egg yolks
• ½ tsp sea salt
• 25g/1oz butter
• 25g/1oz plain flour
• 750ml/1¼ pints milk
• 1 shallot
• peeled
• thickly sliced
• 1 fresh bay leaf
• 4 black peppercorns
• 1 clove
• 1 tsp olive oil
• 2 tbsp chopped fresh chervil
• 15g/½oz bone marrow
• 30g/1oz butter
• 150g/5oz brioche breadcrumbs
• 200g/7oz mixed wild mushrooms
• salt and freshly ground black pepper
• 2 x 700g/1lb 8oz cöte de boeuf (bone-in rib of beef)
• 1 tsp olive oil
• 1 head cavolo nero
• leaves only
• 50g/2oz butter
• 2 shallots
• peeled
• finely sliced

Directions

• For the gnocchi
• mix all of the gnocchi ingredients together until well combined as a dough
• using your hands. (Do not overwork the mixture.)
• Turn out the dough onto a lightly floured work surface and roll out to a 0.5cm/½in thickness. Cut the dough into 1.5cm x 3cm/½in x 1in pieces.
• Bring a pan of salted water to the boil. Carefully lower the gnocchi into the pan
• in batches
• then blanch for 1-2 minutes.
• Drain well and place onto a lightly oiled baking tray. Chill in the fridge until needed.
• For the white sauce
• preheat the grill to its highest setting.
• Heat the butter in a saucepan over a low to medium heat until melted. Whisk in the flour until smooth and well combined. (This is called a roux.) Remove from the heat and set aside to cool.
• Bring the milk to the boil in a separate pan. Add the remaining white sauce ingredients except the chervil
• then remove the pan from the heat and set aside for 20 minutes to infuse.
• When the milk has infused
• pass the it through a fine sieve into a clean saucepan (discard the sieve contents). Whisk the cooled roux into the hot milk and continue to heat until the mixture is boiling and has thickened. Continue to boil for 1-2 minutes
• then remove the pan from the heat.
• Meanwhile
• for the bone marrow crust
• heat the bone marrow and butter in a saucepan over a medium heat until melted and well combined. Remove from the heat
• then stir in the brioche crumbs. Set aside.
• For the mushrooms
• heat the oil in a frying pan over a medium heat. Add the mushrooms and fry for 1-2 minutes
• or until softened. Season
• to taste
• with salt and freshly ground black pepper.
• Transfer the gnocchi to an ovenproof dish and pour over the white sauce. Stir in the cooked mushrooms and chervil until well combined. Spoon over the bone marrow crust.
• Place the ovenproof dish onto a baking tray and grill until golden-brown and bubbling.
• Meanwhile
• for the cöte de boeuf
• preheat the oven to 200C/400F/Gas 6.
• Rub the beef all over with the oil
• then season on both sides
• to taste
• with salt and freshly ground black pepper.
• Heat a griddle pan over a high heat until very hot. When the pan is hot
• add the beef and fry on both sides for one minute
• or until golden-brown chargrill marks appear on both sides of the beef.
• Transfer the griddled beef to a roasting tray and roast in the oven for 12-14 minutes (for rare)
• or until cooked to your liking. Remove from the roasting tray and set aside on a warm plate to rest for at least five minutes.
• For the cavolo nero
• blanch the cavolo nero leaves for 20-30 seconds in a pan of salted
• boiling water. Drain well.
• Heat the butter in a frying pan over a medium heat. When the butter is foaming
• add the shallots and blanched cavolo nero and fry for 1-2 minutes
• or until the cavolo nero is wilted and the shallots have softened.
• To serve
• carve the cöte de boeuf into thick slices and divide them equally among four serving plates. Spoon the bone marrow gratin and cavolo nero alongside.