Llansantffraed Court has two red rosettes from the AA. Check out their website for the full dining experience. Here’s a recipe from Head Chef Steve Bennett (you can follow him on twitter @chefbennett01)
1kg Maris Piper potatoes, pricked with a fork and baked in their skins
2 large free range eggs
300g-400g type “00” pasta flour
1 tablespoon finely shredded sage pinch of salt
Method.*nb.when making the gnocchi, work quickly and use the potatoes while still warm from the oven. Have everything weighed out before beginning, and have all your equipment to hand and your pot of water hot ready from the start.*
Once the potatoes are cooked, scrape the fluffy white centre out of the jackets and sieve using a mouli or ricer (not a processor as this over- works the gluten and makes the gnocchi gluey) into a large bowl. Beat in the eggs, one at a time, with a wooden spoon.
Add the pasta flour in three or four stages, as you may not need all the flour depending on the potatoes.
When half the flour is incorporated, season to your own taste with salt and add the sage.
Finish adding the flour until you have a nice pliable dough which you can easily roll into a sausage.
Using a quarter of the dough at a time, roll into even sausage shapes, then cut into pieces approx 3-5cm long.
At this point, squeeze each piece in the middle, so it creates a ‘bow tie’ shape, and drop the gnocchi into your boiling water.
Give the pan one gentle stir clockwise and then watch until the gnocchi float – this is your indication they are ready!
If using immediately, drain the gnocchi and once dry, quickly pan-fry in a little olive oil with crushed garlic, and when a lovely golden brown colour, pour in a tablespoon of balsamic vinegar and toss to coat.
Serve with a vine tomato and rocket salad, and some freshly shaved parmesan.
If using later on, drain the gnocchi using a slotted spoon, and lay onto a clean tea towel on a tray, sprinkle with a little olive oil and allow to cool.
When re-using, reheat for 3-4 mins in boiling water, before finishing as above.