Gnocchi Pom Bears

Hello, did someone say spring?

Done in 1 hour

Serves 4

Dish by Hugh Woodward

Ingredients

for the gnocchi:

300gfloury potatoes

60g00 flour

egg yolk1

pinch of salt1

for the sauce:

1 tbsp butter

50gparmesan

1 handfulchopped wild garlic

This gnocchi recipe is one with a difference. Do you remember pom bears? Those curiously bland but ever so moreish bear-shaped things? This is them! They are back! But now they've had a 2024 facelift and they're served with a butter, parmesan and wild garlic sauce.

Method

Preheat the oven to 200°C. Roast the potatoes, on a baking tray, until completely soft. While still hot, scoop out the flesh. Discard the skins or use in another recipe.

Rice or mash the potatoes and cut in the flour and egg, being careful not to knead and work the gluten.

When you have a smooth springy dough, roll it out to roughly 2cm thick. Use a bear shaped cookie cutter to cut out your bears.

Heat a large pan of water to a boil and season liberally with salt. Blanch the bears until they rise to the surface.

Heat the butter in a frying pan and pan fry the bears. Add the parmesan and a splash of cooking water, tossing to make a smooth sauce. Add the wild garlic and wilt.

Serve hot with more parmesan.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.