Gnocchi Fricassee with Mushrooms & Beans Recipe

Boil the potatoes skin-on in water with salt, thyme, peppers and garlic for 20 minutes. Once cooked, peel and mash.

 

Mix the potato with flour, lemon zest and eggs, until you have an even dough.  Portion into small balls of 7g then roll on the back of a fork. Cook into boiling water for 10 minutes with salt and a little olive oil. The gnocchi are cooked once they float to the top of the water.

 

Blanch fava beans in boiling water for 15 minutes with a pinch of salt until soft.

 

In a separate pan, sauté the mushrooms with unsalted butter until golden, then add double cream and reduce until the quantity of liquid is halved.

 

Toss the cooked gnocchi into the sauce, add the fava beans and a sprinkle of chopped savory to serve.