Berkswell Cheese Gnocchi With Roasted Butternut Soup

To make the gnocchi, mix the potato, egg yolks, ‘00’ flour, cheese and salt together in a bowl until it just forms a soft dough. Check the seasoning.

Divide the mixture in half and then, on a floured surface, roll each piece into a long sausage shape, about 1.25cm in diameter. With a sharp knife, cut each sausage into 2.5cm pieces of gnocchi.

Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook for 1-2 minutes, or until they float. Remove from the water with a slotted spoon and place onto a plate lined with kitchen paper.

Heat a frying pan until hot, add the oil, rosemary and the gnocchi and fry for 1-2 minutes until golden brown and just crispy. Drain onto kitchen paper.

To make the soup, heat a frying pan until hot, then add the oil, onion and squash and fry for one to two minutes. Add the garlic and cook for a minute, then add the stock and bring to the boil. Simmer for about 5-6 minutes until the squash is tender.

Pour in batches into a food processor and blitz to a fine purée. Pour the soup into a clean saucepan and season with salt and black pepper. Return to the heat to warm through.

To serve, ladle the soup into soup plates. Pile some gnocchi in the centre of each plate, scatter over the coriander cress and drizzle with olive oil.