Serves 4

1kg desiree potatoes

2 tsp sea salt flakes

white pepper

¾ cup plain flour, plus extra to dust    

750g fresh broad beans, podded  

60g butter, cut into cubes

1 cup grated pecorino cheese, to serve

1 Place whole potatoes into a large saucepan and cover with cold water. Place over a high heat and bring to the boil. Cook for 30 minutes or until tender when tested in the centre with a skewer. Drain and stand for 15 minutes or until cool enough to handle. Peel skin from potatoes and mash. Press potato through a sieve or potato ricer. Season with salt and pepper.

2 Add flour and stir until well combined and slightly sticky. If mixture is too sticky add a little more flour, 1 tbsp at a time. Do not add too much flour or the gnocchi will be heavy. Divide dough into 4 portions and roll each piece on a floured surface into 2cm-thick long logs. Cut each log into 2cm pieces. Gently roll, 1 piece at a time, over the back of a lightly floured fork forming ridges (this helps the sauce cling to the pasta).

3 Bring a large saucepan of water to the boil. Add beans and cook for 2 minutes. Remove with a slotted spoon and place into a bowl. Remove skins if necessary. Cover to keep warm. Return water to the boil. Add half the gnocchi and cook for 3-4 minutes or until gnocchi floats to the top of the water. Remove with a slotted spoon and add to bowl with broad beans. Repeat with remaining gnocchi.

4 Heat butter in a small saucepan over a medium heat. When butter has melted continue to cook until butter turns a rich golden brown. Spoon pasta and beans into serving bowls. Spoon over butter sauce. Top with grated pecorino and serve.