Ingredients

• 125g/4½oz butter
• 300g/10½oz new potatoes
• preferably aura
• thinly sliced
• 700ml/1¼ pint chicken stock
• 700g/1lb 9oz floury potatoes
• 90g/3¼oz “00â€� pasta flour
• with a little extra for dusting
• 10g potato starch
• 2 free-range egg yolks
• drizzle olive oil
• for greasing
• 400g/14oz halibut roe
• trimmed and membrain removed
• 1 lemon
• juice only
• 200g/7oz peas
• podded
• 400g/14oz young broad beans
• podded
• 200g/7oz mangetout
• finely sliced
• to serve
• handful flowering herbs (such as chervil
• chives
• wild garlic)
• to serve

Directions

• Melt 75g/2½oz of butter in a saucepan over a medium heat and cook the sliced new potatoes for 1 minute. Cover with stock
• bring to a simmer and cook for 10 minutes. Remove from the heat and leave to cool in the pan for 1 hour.
• Meanwhile
• pre-heat the oven to 200C/180C Fan/Gas 5.
• Bake the floury potatoes for an hour or until cooked through and fluffy. Spoon out the flesh and pass it through a ricer or fine sieve into a clean bowl.
• Mix the mashed potatoes with the '00' flour
• potato starch
• egg yolks and salt until just combined.
• On a lightly floured surface
• roll out the dough into long sausages about the thickness of your thumb. Cut into pieces of the same length (roughly 1–2 inches).
• Bring a large pan of salted water to the boil and carefully place the gnocchi in with a slotted spoon. Boil until the gnocchi floats to the surface. Remove with a slotted spoon and place on an oiled baking tray. Set aside in a warm place while you finish the dish.
• Strain the cooking liquid from the new potatoes into a clean pan
• then add in half the cooked potato slices (you can reserve the other half for breakfast). Blend the broth with a stick blender
• and add salt to taste. Bring the pan to a gentle simmer and add a large knob of butter
• then give a final froth with the stick blender.
• Melt a 50g/1¾oz of butter in a frying pan over a medium heat until foaming. Cook the roe until opaque
• this should take 2–3 minutes per side. Remove from the pan and season with lemon juice and salt and cut into slices.
• Bring a pan of salted water to the boil and cook the broad beans and peas for 1–2 minutes
• until tender.
• To serve
• place the peas and beans between 4 warmed plates. Add the roes and gnocchi
• pour over the potato broth and garnish with the julienned mangetout and flowering herbs.