Gnocchi ravioli primavera in a lemon butter broth

Method

1. For the filling: combine all the ingredients in a blender and process until coarsely chopped.

2. Preheat the oven to 200C/gas 6 and spread the rock salt into a baking dish.

3. Put the potatoes on the bed of rock salt and bake for about 1 hour or until cooked.

4. While the potatoes are still hot, carefully scoop out the flesh from its skin and press through a sieve, potato ricer or Mouli. Set aside to cool. When the potato feels warm rather than hot, mix in the egg, flour, grated nutmeg and salt.

5. Knead into a fairly firm dough, adding more flour if necessary. To test the consistency of the dough, pull off a small piece and blanch in boiling water for 4-5 minutes until the gnocchi floats. If the gnocchi breaks up, add a little more flour to stiffen the dough.

6. Roll the dough into balls and then flatten out to 3mm thick. Cut the flattened dough with a medium-sized pasta cutter, then place a ball of the filling onto the dough, put another piece of dough over the top and press down the edges.

7. Using a smaller cutter, turned up-side down, make a dent in the gnocchi to ensure that the filling is properly packed in ? and you have a nice little ridge.

8. For the broth: in a heavy-based saucepan, melt a knob of butter until fizzling, add the broad beans and peas, a squeeze of lemon juice and a few tablespoons of vegetable stock and whisk until emulsified. Season to taste with salt and freshly ground black pepper.

9. Bring a large saucepan of lightly salted water to the boil. Carefully drop the gnocchi into the water and cook for 2-3 minutes until they float to the top. Remove from the water with a slotted spoon.

10. To serve, put the gnocchi into a bowl, pour the broth on top, then crumble over some goat?s cheese and garnish with a couple of pea shoots and some chopped fresh mint.