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Baked potato gnocchi, cavolo nero and pumpkin
Fruit and vegetables
1.25kg/2lb 12oz baking
potatoes
(such as Catriona or Spunta)
2 leaves
cavolo nero
, stalks removed, cut into 10cm/4in pieces
400g/14oz
pumpkin
(such as Delica), peeled, seeds removed, cut into 1cm/½in dice
small bunch fresh
chives
, finely chopped
1
lemon
, juice only
Cooking ingredients
2 tbsp
olive oil
, plus extra for frying
100-150g/3½-5½oz plain
flour
salt
Dairy, eggs and chilled
1 free-range
egg
, beaten
530ml/18fl oz
double cream
75g/2½oz
butter
Back to recipe
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