Pea velouté
Gently sweat down the sliced onion. Add 300ml of stock and bring to the boil. Add the peas. Place a lid on top and cook on a high heat for approximately 3 – 4 minutes until the peas are cooked (careful not to overcook as you want to keep the vibrant green colour). When cooked pour into a blender and mix until smooth. Add in stock if needed to get the correct consistency. Season to taste and pass through a sieve. Cool down over ice until required.
Gnocchi
Have a deep pot filled with salted water, almost boiling, ready to cook the gnocchi. Pierce the potatoes all over with a knife and bake in the oven for approximately 1 hour and 30 minutes at 180C/Gas Mark 4 (if possible bake on a tray of rock salt – it helps to draw out the moisture).
Mix the egg, egg yolk and chopped basil together. When the potatoes are cooked, cut in half and scoop out the middle into a drum sieve. Pass the potato through the sieve using a flat plastic scraper.
Add the egg mix to the potato and bind together with your hand. Season with a couple of pinches of salt. Gradually add in the flour, gently mixing it in with your hand (be careful not to over work). Add in extra flour if the mixture is slightly sticky.
Roll the mix into 3cm cylinder tubes using a light dusting of flour. Cut the rolled gnocchi into even-sized pieces approximately 3cm in diameter. Roll into balls. Using the back of a fork, press the gnocchi down and fold over. Repeat this for all the balls, placing them on a chopping board when moulded. Blanch them in salted, simmering water. When the gnocchi float to the top of the water, gently take them out and place on a tray with holes and leave to cool. Lightly cover with olive oil.
Pan-fry each side until golden brown and place in the serving bowl.
Poached egg
Get a deep pan and fill full with water. Don’t add any salt, just vinegar. Bring to almost boiling point and drop the egg in. Cook for 2-3 minutes, depending on how you like your egg cooked. Garnish with chopped chives.
Potato galette
Thinly slice a potato and cut into rings using two different sized round cutters. Gently pan fry in vegetable oil until golden. Place on a paper towel to remove the excess oil. Garnish on top of the egg.
