- 500g Desiree potatoes
- 50g butter
- 150g flour
- 2 whole free-range eggs, whisked
- 100g watercress leaves
Peel and chop potatoes and boil in salted water unitl soft. Drain, then add butter, mash or place through a ricer or mouli for a lump-free mixture and leave to cool. Add flour and whisked eggs and mix to form a dough. On a clean bench, knead until smooth and soft. Roll doughly into small, skinny cigar shages, then cut into 1.5cm-thick slices. Dust gnocchi with flour as you work so it doesn't stick to bench. Poach gently in boiling salted water for 2 minutes, or until they rise to the surface. then remove with a slotted spoon to serving plates garnished with watercress.
Serve warm gnocchi with Preserved Lemon & Tomato Salsa spooned over the top.