In the kitchen: Roast Garlic & Herb Gnocchi by Laura from Frø Interiors

Laura from Frø Interiors shares how she made Roast Garlic & Herb Gnocchi (with ingredients she picked from her allotment!)

What you'll need

• 2 medium potatoes
• 1 bulb of garlic
• Pesto - can be shop bought but I made some from some wild garlic I foraged
• Plain flour
• 1 egg
• 1 lemon
• Sprig of rosemary 
• Oregano 
• Fresh greens - I used kale, broccoli & pea shoots from the allotment (frozen peas or beans work great too)
• Butter for frying
• Parmesan

What to do

1. Pre-heat oven at 180C / fan 160C / gas mark 4
2. Cut the stalk of the garlic bulb, then place on foil, add a drizzle of oil, salt and pepper and include some rosemary & oregano (or other woody herbs such as thyme and sage) and make into a parcel
3. Rub potatoes in oil and a generous sprinkle of salt (the salt helps draw out moisture), then place these along with the parcel of garlic in an oven on a tray until skins on the potatoes are crisp and insides are fluffy
4. Once cooked, allow to cool enough to handle, before scooping out the potato and mashing using a fork, ricer or masher
5. Squeeze the garlic from the bulb and using the back of a fork to turn into a paste
6. Then in a bowl, mix 2 tablespoons of mashed potato, 2 tablespoons of flour, 1 teaspoon of garlic paste and 1 beaten egg until it forms a soft dough. If the dough seems sticky add flour, although steadily as adding too much can result in a dense gnocchi
7. Flour your work surface liberally and cut the dough into 2 halves
8. Roll each half into a sausage, approximately 1 inch in thickness, then flour knife and cut the sausage into 2-3cm pieces
9. Flour your thumb and create a little dint on the top of each individual piece.
10. Place a pan on the hob and boil water, seasoning with salt
11. At the same time, place a frying pan on a medium heat, add oil
12. Once the pan is boiling, add the gnocchi to the water, once placed in, give the pan a twist from side to side to ensure none stick to the bottom. Once the gnocchi float to the top, scoop them out with a slotted spoon and carefully place them straight into the frying pan (beware the oil might spit a bit)
13. Fry for a few minutes on one side until golden and crispy 

14. Add the green vegetables into the same pan, along with butter and season well with salt and pepper

15. Take off the heat and zest in the lemon and then squeeze in a little lemon juice