Spaghetti with Kale & Walnut Pesto
Heat half the olive oil in a medium-sized heavy-based saucepan. Add the garlic and gently fry until fragrant and softened but not coloured. Add the tomatoes, salt and pepper then simmer over low heat for 15 minutes, stirring occassionally. Pass the sauce through a mouli then add the basil and remaining olive oil. Reheat the sauce
When ready to serve, bring a large saucepan of salted water to the boil. Heat the tomato and basil sauce until simmering. Drop the gnocchi into the boiling water and, when they rise to the surface, scoop out and toss through the warmed tomato sauce, then transfer to a large warm serving bowl.
Globe Artichokes with Hollandaise
Combine all the ingredients except the cherries in a saucepan. Bring to the boil, simmer for 15 minutes, then add the cherries. Simmer for a further 5 minutes, then remove from the heat and store in sterilised jars while hot or cool and refrigerate for up to 2 months.
Artichoke, Celeriac and Pancetta Soup
Combine all the ingredients except the oil in a medium bowl and mix together gently with a fork until a soft dough forms. Add a little more flour if the dough feels too sticky. Turn the dough out onto a lightly floured bench. Using floured hands, shape the dough into a long fat sausage, then cut the sausage into 4. Roll each to the thickness of your thumb and until smooth and even in length. Use a sharp knife dipped in flour to cut the dough into small, walnut-sized pieces. Transfer the gnocchi with a fish slice to a baking tray lined with a clean tea towel dusted lightly with flour.
Bring a large saucepan of heavily salted water to the boil. Get a large bowl of iced water ready to plunge the gnocchi into when cooked. Gently slip a quarter of the dumplings into the boiling water, leave for 1 minute, then stir gently with a wooden spoon.
