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Cream of cauliflower soup with parsley and apple gnocchi, apple purée and apple crisp

Apples make an unusual addition to classic Italian gnocchi and the apple crisp adds a touch of glamour.

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For the apples

  • 2 eating apples, preferably Cox variety
  • 2 cooking apples, preferably Bramley variety, peeled, cored and chopped
  • 50g/1¾oz butter
  • 2-4 tbsp caster sugar, to taste

For the soup

For the gnocchi

  • 200g/7oz potatoes, boiled and passed through a ricer
  • 4 free-range egg yolks
  • 75g/3oz Italian '00' flour, plus extra for rolling
  • 1 tsp salt
  • 30g/1oz apple, finely grated
  • 2 tbsp flat leaf parsley, finely chopped
  • 2 tbsp oil