Locale Gnocchi

200g Desiree Potatoes
60g 00 Italian Flour – purchased from any good Italian grocer, try Belmondos
1 Whole Egg
30g Goats Cheese
Pinch of Salt
50g 00 Italian flour to work with on the bench

Homemade Nut Brown Butter
Porcini Mushrooms
Sage Leaves
Fresh Zucchini Flowers


  1. Roast large Desiree potatoes (whole) on a tray of rock salt in an oven at 200 Degrees Celsius for 1 hr or until soft inside.
  2. Cut potatoes in half, then scoop out flesh and pass through a sieve (do whilst hot).
  3. Add flour, goats cheese, egg and salt. Mix on bench with some extra flour to make a nice smooth dough.
  4. Roll dough into logs about 30cm long and about 10mm in diameter, cut with a butter knife into small pieces about 2cm long.
  5. Cook dough in boiling salted water for 2 mins or until the logs rise to the surface.
  6. Remove with a slotted spoon and place on a tray to cool.
  7. Simply toss in a pan of foaming Nut Brown Butter with Porcini Mushrooms, Sage Leaves, blanched Asparagus and top with fresh Zucchini Flowers – or make whatever sauce you fancy & enjoy!