Ingredients

• 225g/8oz dry mashed potato
• 1 free-range egg
• 3 tbsp chives
• finely chopped
• 125g/4½oz “00â€� pasta flour
• salt and freshly ground black pepper
• 4 x 700g/1lb 9oz Dover soles
• skinned and filleted
• 50g/1¾oz butter
• 4 tbsp olive oil
• 400g/14oz chorizo
• preferably from pata negra pigs
• sliced
• 12 baby purple artichokes
• trimmed and halved
• 3 tbsp dry sherry
• 250ml/9fl oz chicken stock
• 200ml/7fl oz double cream
• 2 tomatoes
• skinned
• seeds removed
• diced
• 2 tbsp finely chopped fresh chives
• 2 tbsp roughly chopped fresh chervil
• 1 lemon
• juice only

Directions

• For the gnocchi
• place the dry mashed potato
• egg and chives into a bowl and mix well.
• Gradually add the flour
• beating well between each addition then season with salt and freshly ground black pepper.
• Place the dough onto a floured work surface and roll out to a thickness of 2cm/¾in.
• Cut the gnocchi into pieces about 2cm/¾in long
• then press the top of each one lightly with a fork.
• Bring a pan of salted water to the boil
• then drop in the gnocchi and return the water to the boil. When the gnocchi rise to the surface
• cook for a further three minutes
• then drain well and refresh in iced water. Remove the gnocchi from the iced water with a slotted spoon and set aside.
• For the stew
• season the fish fillets with a little salt. Heat a frying pan until medium hot
• add the butter and one tablespoon of the olive oil and heat until foaming.
• Add the fish and fry the fillets on each side for two minutes until just cooked through. Remove the fish from the pan and set aside in a warm place.
• Heat a sauté pan until hot
• add the remaining olive oil and the chorizo and fry for 2-3 minutes
• or until the oil from the chorizo begins to run and the chorizo is crisp.
• Add the artichokes to the pan
• fry for one minute
• then add the sherry and chicken stock and bring to a simmer.
• Cook for two more minutes or until the artichokes are just tender
• then add the gnocchi and gently stir them through the sauce.
• Add the cream
• simmer for a couple of minutes
• then add the tomatoes and most of the chives and chervil. Season with salt and freshly ground black pepper
• then add the lemon juice to taste.
• To serve
• lay the fish on one side of the plate
• spoon the chorizo
• gnocchi and artichoke stew alongside and scatter over the remaining chives.