Langoustine and asparagus gnocchi

Boil the potatoes (350 g) until tender, drain well, mash and set aside to cool.

Mix in the egg yolk (1) and flour (100 g) until combined.

Shape the gnocchi into a long sausage shape on a well floured work surface. Cut into 2cm pieces and shape.

Cook the gnocchi in salted boiling water for 2-3 minutes, or until floating. Remove with a slotted spoon and allow to cool in iced water.

To make the sauce, remove the tails from the langoustines (12). Heat the oil (50 ml) in a saucepan and fry the onion (50 g), leeks (100 g), star anise (2), fennel (1/2 tsp), tarragon (3 sprigs) and langoustine shells. Pour in the brandy (50 ml) and allow to evaporate.

Once the brandy has evaporated, add the tomato paste (1 tbsp) and enough water to cover. Simmer for 20 minutes, then remove from the heat and blitz in a blender until smooth. Pass through a fine sieve back into the pan and keep warm.

Bring a pan of salted water to the boil. Cook half the rocket (500 g) for around 30 seconds then transfer with a slotted spoon to a bowl of iced water immediately. Drain well and transfer into a blender. Add the rest of the rocket and the pine nuts (25 g), grana padano (80 g), garlic (1 clove), extra virgin olive oil (80 ml) and salt (to taste), pulse to combine until mostly smooth but still with some texture. Season to taste.

Blanch the tomatoes (100 g) in boiling water for 30 seconds. Peel and halve the tomatoes. Dust with icing sugar (30 g) and caramelise with a blow torch or place under a hot grill.

To prepare the asparagus, cut each tips (1 bunch) into 3-4cm pieces and finely slice the stems. Blanch the tips in boiling water for 1 minute then remove with a slotted spoon.

Heat the butter (30 g) in a pan and fry the langoustines for 1 minute each side. Remove and set aside.

Add the sliced asparagus stems and gnocchi to the pan of sauce and cook for 1-2 minutes. Add olive oil.

Plate the gnocchi and top with the asparagus tips, tomatoes and langoustines. Finish with lemon zest (1), dill (8 sprigs), basil (12), white pepper and pesto.