How to make Western Star salted butter-seared potato gnocchi with broad beans, black olives and tomato.


500g Desiree or Pontiac potatoes
100g plain flour
2 egg yolks
1 tsp salt
125g Western Star salted butter
100g black olives, pitted
140g tomatoes, large dice
120g broad beans, peeled and blanched

1. Pre-heat oven to 200 degrees Celsius.

2. Place whole potatoes on a rack and bake for 35-40 minutes until tender.

3. Remove potatoes from oven, allow to cool slightly and remove skins.

4. Rice potatoes or mash without over mixing.

5. Add flour, egg yolks and salt. Mix to a dough consistency.

6. Roll into even logs at desired thickness on a lightly floured bench. Cut gnocchi into 3-4 lengths and place on a floured tray.

7. Blanch gnocchi in boiling salted water until they float. Refresh in ice water.

8. Once chilled, remove from water and dry on absorbent paper. Refrigerate.

9. To serve, heat butter in non-stick pan, add gnocchi and pan fry until golden brown.

10. Garnish with black olives, tomatoes and broad beans. Serves four.