Gnocchi with halibut roe, peas and broad beans


A springtime take on gnocchi with new potato broth, young peas, broad beans and flowering herbs.


  • 125g/4½oz butter
  • 300g/10½oz new potatoes, preferably aura, thinly sliced
  • 700ml/1¼ pint chicken stock
  • 700g/1lb 9oz floury potatoes
  • 90g/3¼oz “00” pasta flour, with a little extra for dusting
  • 10g potato starch
  • 2 free-range egg yolks
  • drizzle olive oil, for greasing
  • 400g/14oz halibut roe, trimmed and membrain removed
  • 1 lemon, juice only
  • 200g/7oz peas, podded
  • 400g/14oz young broad beans, podded
  • 200g/7oz mangetout, finely sliced, to serve
  • handful flowering herbs (such as chervil, chives, wild garlic), to serve