Gnocchi with chives in smoked cream sauce and leeks

• large Maris Piper potatoes↗1.2kg kg
• '00' pasta flour↗125g g

  plus extra for dusting

• parmesan↗90g g

  (or vegetarian alternative), finely grated, plus extra to serve

• chives↗small pack

  snipped

• nutmeg↗good grating
• large egg1
• large egg yolks↗2
• rapeseed oil↗3 tbsp tbsp
• butter↗50g g

  diced

• leek↗4

  trimmed and sliced into rounds

• rapeseed oil↗1 tbsp tbsp
• double cream↗300ml ml
• butter↗75g g

  cut into cubes

• cayenne pepper↗pinch pinch

  plus extra to serve

• pinch of smoked sea salt

  plus extra to serve

• лимон↗juice 1

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Spread the potatoes on a tray and bake for 1 hour 15 minutes. Cool slightly, then cut them in half and scoop out the centre with a spoon. Mash the potatoes through a press (or vegetable masher), then pass them through a sieve into a large bowl. Add the flour, parmesan, most of the chives (reserve a few sprigs for garnish), nutmeg, the egg and egg yolks, and a little seasoning, then briefly knead on a lightly floured surface until you obtain a smooth dough.

2. 2

   Divide the dough into four parts, then roll one part by hand into a long even sausage shape. Cut into 17 equal pieces, then gently press and roll each piece with a fork – this creates gnocchi with traditional indentations. Arrange the ready gnocchi on two parchment‑lined trays, then repeat with the remaining dough. Cover with film and chill in the fridge until needed.

3. 3

   Place the sliced leeks in a large non‑stick pan with oil, turn the heat to high and fry for 8 minutes, shaking the pan occasionally, until the leeks are almost done with a slightly charred edge, then turn off the heat.

4. 4

   For the sauce, pour the cream into a large saucepan and simmer over medium heat for 12 minutes, until the volume is reduced by half. Meanwhile bring a large pot of salted water to a boil. Cook the gnocchi in batches in the water until they float (only a few minutes, watch them). Transfer them to a lightly oiled tray using a slotted spoon and set aside to let the moisture evaporate.

5. 5

   Slowly whisk the butter into the cream, waiting for each cube to melt and combine before adding the next. When all the butter is incorporated, add the cayenne pepper, smoked salt and lemon juice, adjusting to taste. Set aside to keep warm.

6. 6

   To finish the gnocchi, heat a large pan over medium‑high heat. Add 1 tbsp oil and a third of the butter, then fry the gnocchi in three batches, adding more oil and butter between batches, until they develop a golden‑brown crisp crust. Plate the gnocchi with the sautéed leeks, drizzle with the sauce and garnish with the remaining chives, grated parmesan and a pinch of smoked salt and cayenne pepper if desired.