Gnocchi with a “fricassee” of mushroom and fava beans, by Olivier Limousin

INGREDIENTS
(Serves 4)
500g "Fluffy" King Edward potatoes
1 clove garlic
1 strand thyme
Pinch black pepper
1 tsp salt
65g lemon zest
200g plain flour
1 egg
200g fava beans
100g girolles mushrooms
100g oyster mushrooms
50g double cream
20g unsalted butter
1 tsp savoury

METHOD
Boil potatoes skin-on in water with salt, thyme, peppers and garlic for 40 minutes.

Peel and mash the potato and mix with flour, zest and egg to create an even dough.

Portion into small 7g balls and roll on the back of a fork. Cook in boiling water for 10 minutes with salt and a little olive oil. The gnocchi are cooked once they float to the top.

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 savoury to serve.

Olivier Limousin, head chef at L'Atelier de Joël Robuchon, London