Spring vegetable gnocchi with beurre blanc

Method

1. Heat the oven to 170°C fan/gas 5. Bake the potatoes for 45 minutes until soft throughout. Leave until cool enough to handle, then peel away the skins and add the flesh to the bowl – you should have around 400g. While the potato is still hot, add the flour, egg, salt and nutmeg and fold together, trying to work the mixture as little as possible, until it forms a dough. Cover and set aside.
2. To make the beurre blanc, put the vinegar, wine, peppercorns and shallot in a small saucepan and bring to a simmer. Cook for 6-8 minutes until the liquid has reduced until there’s only around 2 tsp liquid left, then strain into a small pan.
3. Add a splash of cream to the vinegar reduction and put over a medium heat. Begin adding the butter a little at a time, continuously stirring to help it emulsify. Once all the butter is added, season with the white balsamic vinegar and a pinch of salt. Keep warm over a very low heat.
4. Bring a large pan of salted water to the boil. Using a teaspoon, scoop up a little of the gnocchi dough and use your hands to form it into pebble-shaped rounds. Use the tines of a fork or a gnocchi board to create ridges on both sides. Repeat until all the dough is used up. Blanch the gnocchi for 1½ minutes – they’re ready when they float to the surface.
5. Meanwhile, add the peas and asparagus to the beurre blanc to warm through. To serve, drain the gnocchi, then add to the beurre blanc, tossing to coat. Divide the gnocchi among serving dishes, arranging the peas and asparagus on top.