Three Cornered Leek Gnocchi

The foraging season continues all year round but from January to early spring, the leaves of the three-cornered leek are tender and full-flavoured – perfect for foraging. Three-cornered leeks taste similar to brown onions but are more subtle in flavour with a hint of chive and spring onion. When they are cooked the flavour becomes more mild and sweet and makes the perfect flavourful addition to many dishes. 
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You will need: (serves 4)

1.3 kg Maris Piper potatoes
200g three-cornered leeks (washed and trimmed)
2 whole eggs
250g 00 pasta flour
50g butter
40g Parmesan
3 cornered leek flowers
handful spinach
pinch of fresh nutmeg

How to make:

1) Bake the potatoes on a bed of salt at 180c for 90 mins until the potatoes are really soft and cooked through.

2) Meanwhile braise the leeks in a little water with the spinach for 3 minutes. Make sure to season with salt.

3) Once cooked add the spinach and three-cornered leeks to the blender with the eggs and blend into a paste.

4) Once the potatoes are cooked cut in half and push through a potato ricer to remove all skin and keep the potatoes fluffy.

5) Mix the egg and three-cornered leek paste with the flour and potatoes (add a little more flour if too wet) and bring together to form a dough.

6) Roll the dough into long thin pieces and cut into a Gnocchi shape.

7) Cook the Gnocchi in salted boiling water until they float to the surface then transfer to another pan with melted butter and fry for a few minutes. Add a little of the cooking water and a pinch of fresh nutmeg to create a sauce. Put on a plate and grate over with parmesan and sprinkle with three-cornered leek flowers.

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