- 2 punnets of Zorri Cress
- 4 to 6 Bean Blossom
- 50g grated parmesan cheese
- 150ml of Grapeseed oil.
- 2 large floury potatoes (king Edwards type).
- 100g flour
- 1 free range egg, beaten.
- Freshly ground black pepper
Cut the Zorri Cress from the punnet, reserve the seeds to roast and a few leaves for the plating up. Using a high powered blender, blend together the Zorri Cress & grapeseed oil.
Pass through a coffee filter. Reserve the pulp from the filterBake the potatoes in their skin for 1 hour, remove the flesh from the skins and mash with a potato ricer. Mix one teaspoon of Zorri Cress pulp in to the mashed potatoes, the flour and the beaten eggs. Combine to form a dough but do not over work it.
Cutt & form the gnocchi in to shape. Bring a large pan of water to boil and simmer gnocchi for 1 minute or until they begin to float. Drain and reserve on a tray. Roast quickly a few Zorri Cress seeds and crack them with the back of a knife.
Make a parmesan tuile with the grated parmesan and the Zorri pulp. Dress the plate with the gnocchi, Zorri oil, parmesan tuille, cracked Zorri Cress seeds, black pepper, Bean Blossoms and a fwe leaves of fres Zorri Cress.
Say yes to the cress