THE FOX AND HOUNDS The Fox and Hounds in Llancarfan was recently bestowed the very prestigious accolade of Best Gastropub in our Cardiff Life Awards. If you’d like to recreate their winning flavours at home, then have a go at this pair created by head chef JIM DOBSON
WILD GARLIC GNOCCHI WITH ARTICHOKE, PEAS & BROAD BEANS (Serves 2) Ingredients 3 or 4 large baking potatoes 1 large egg (yolk only) 125g pasta flour (plus extra for dusting) Salt (to taste) Bunch wild garlic 100g peas 100g broad beans, shelled Small pack of marinated artichoke hearts Olive oil Knob of butter Method: 1. Bake potatoes in oven at 180ºC/350ºF/ gas mark 4 for 90 minutes or until soft. 2. Remove from oven, leave for 15 minutes to cool slightly then cut in half and scoop out the middle into a mixing bowl and mash until smooth.
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3. Weigh out 1kg of the potato, add the egg yolk and mix. 4. Sieve in the flour and salt the mix together with the chopped wild garlic to form a dough. 5. Leave dough to rest for 15 minutes then cut the dough in to 4 pieces. 6. On a floured surface roll each piece of dough in to a thin sausage about the diameter of a 20p then cut into 2cm pieces and place on a floured tray. 7. Bring a pan of salted water to the boil, then quickly add gnocchi to the pan in small batches. They should start to float after a few seconds, at this point you need to remove the gnocchi with a slotted spoon and put in to a bowl of iced water to cool. 8. Remove the gnocchi from the iced
water and put into a bowl with a little oil to stop them sticking together while you prepare the rest of the dish. 9. In a hot non-stick frying pan with a splash of oil quickly sauté the artichoke, peas and broad beans with a splash of olive oil. 10. Remove from vegetables from pan onto plate then add a little more oil to the pan. 11. Gently place 1 portion of gnocchi into the pan – be careful as they might break apart, add a knob of butter and let it foam in the pan to crisp up the gnocchi slightly. 12. Put half the peas, beans and artichoke back into the pan, season with salt and pepper, mix then spoon onto the serving plate. 13. Repeat with the second portion.