Swede and potato gnocchi recipe.

500g potatoes (peeled)

500g swede

100g semolina flour or polenta

150g strong flour

2 egg yolks

Seasoning

• Boil swede and potatoes until soft.

• Mix in food processor until very runny.

• Add egg yolks and put the mixture back in a pan. Bring to the boil then continue to cook on a low heat for about an hour in total.

• Season (salt/pepper) and add flours.

• Knead into a dough on a floured board and break off little balls. Squash between hands to make gnocchi shapes.

• Put them in boiling, salted water and cook until they rise to the surface of the water.

• Drain and eat with favourite sauce.

One idea for serving the gnocchi:

Fry some sage leaves in butter and some small-chopped rainbow chard stalks. Add the gnocchi and fry until brown and slightly crispy. Add grated cheese.

Serve on a bed on a bed of quickly-fried chard leaves.