Ingredients

Serves 6

Gnocchi
375 ml cold water
185 gm chopped unsalted butter
1 tsp salt
2 cups plain flour
1 tbsp chopped chervil
1 tbsp chopped tarragon
I tbsp n chopped parsley
1 cup grated parmesan
1 tbsp salt flakes
6 eggs


Spring Herb & Vegetable Sauce
1 cup sour cream
200g asparagus
200g broccolini
Handful fresh spinach leaves
Olive oil
Salt & pepper
Finely chopped parsley
Pecorino cheese (grated)

Method

This is a beautiful dish showcasing the wonderful new herbs and vegetables from the garden.

For gnocchi: In a saucepan combine the water, butter and salt. Place over a medium heat and stir until the butter has melted. Bring to the boil. Add all the flour and stir over a low heat until the pastry forms a ball and has come away from the sides of the pan. Place into the bowl of a stand mixer or a mixing bowl and allow to cool. Add the herbs, parmesan and salt. Then add the eggs one by one, mixing thoroughly after each addition.
Place mixture into a piping bag and rest for 30 minutes.
Bring a large saucepan of water to the boil. Squeeze out the gnocchi pastry into the water and cut in one-inch lengths as you go. Do this process in 3 batches. Allow the gnocchi to simmer for 2 minutes. Remove and place immediately in iced water until cool. Repeat until all the mixture is used, making sure that the water is brought back to boil each time.

For herb and vegetable sauce: Heat a heavy-bottomed frypan over high heat. Put a medium saucepan of water onto boil. Put vegetables in boiling water for 3 minutes.
Add oil to frypan and toss in gnocchi until golden brown. Remove vegetables from water, drain and add to gnocchi. Add sour cream and spinach and reduce. Season with salt and pepper to taste. Serve with parsley and grated percorino.