Jersey Royal Gnocchi with Sage Butter and Brown Shrimp

Wash the Jersey Royal potatoes well, but do not peel them. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook until they are tender enough to be easily pierced with a fork, about 15-20 minutes.

Drain the potatoes well and let them cool slightly until you can handle them. While still warm, pass them through a potato ricer (or mash very thoroughly) into a large bowl. This is key to light gnocchi – avoid overworking the potatoes.

Make a well in the center of the mashed potatoes and add the egg yolk, warm Jersey milk, salt, and pepper. Gradually incorporate the flour, mixing gently until just combined. Be careful not to overmix the dough; it should be soft and slightly sticky.

Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently roll it into a long sausage shape, about 2cm thick. Cut the sausage into 2cm pieces. You can leave them as squares or roll each piece over the back of a fork to create ridges.

Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi into the boiling water, a few at a time. They are cooked when they float to the surface, which will take about 2-3 minutes. Remove the gnocchi with a slotted spoon and set aside.

While the gnocchi are cooking, prepare the sage butter. Melt the Jersey butter in a large frying pan over medium heat. Add the chopped sage leaves and cook for 2-3 minutes, until the butter is fragrant and the sage is crispy. Be careful not to burn the butter.

Add the cooked gnocchi to the sage butter and toss gently to coat. Cook for 2-3 minutes, until the gnocchi are lightly browned.

Stir in the locally sourced brown shrimp and lemon juice, cooking for another minute until the shrimp are heated through.

Serve immediately, garnished with fresh chopped parsley.