Gnocchi
500g rock salt
1kg sebago or King Edward potatoes,
scrubbedScant 1½ cups (220g) ‘00’ flour
75g parmesan, finely grated
1 tbsp olive oil
1 egg plus 1 yolk extra
Pinch ground nutmeg
Gorgonzola & silverbeet cream
150ml white wine
2 golden shallots, peeled and sliced
1 bay leaf
6 black peppercorns
1 cup (250ml) chicken or vegetable stock
2 cups (500ml) cream
150g good-quality gorgonzola, crumbled
Juice of ½ lemon
50ml olive oil
1 bunch silverbeet, washed and dried
1 To make gnocchi, preheat oven to 200 ̊C
(180 ̊C fan). Spread rock salt thickly on
a baking tray and place potatoes on top.
Bake for 1-1½ hrs, until very tender when
pierced with a knife.
2 Cut potatoes in half lengthways, scoop out
flesh and pass through a mouli or ricer into
a large mixing bowl. While still warm, add
flour, parmesan, oil, egg and extra yolk.
Season with nutmeg and pinch sea salt.
Gently mix until mixture comes together,
then turn onto a lightly floured surface.
Divide dough into 4 portions. Roll into logs
2cm wide, then cut each log into 2cm pieces.
Bring a large pot of salted water to the boil.
3 Meanwhile, make gorgonzola and
silverbeet cream. Place wine, shallot, bay
leaf and peppercorns in a small saucepan
over medium heat. Bring to the boil and cook
until reduced by two-thirds. Add stock and
boil until again reduced by two-thirds. Stir in
cream and cook until reduced by half. Pass
through a fine sieve into a clean saucepan.
Add gorgonzola and whisk over low heat
until combined. Add lemon juice, salt and
pepper to taste. Set aside.
4 Separate silverbeet leaves from stalks.
Slice stalks finely on an angle (4-5cm long);
finely chop leaves. Place oil in a large deep
frypan over high heat and sauté stalks until
just tender. Reduce heat to medium. Add
gorgonzola cream and leaves. Cook until
heated through and leaves are tender.
5 Cook gnocchi in boiling water, in batches,
for 2-3 mins or until they float to the top.
Remove with a slotted spoon and add to
gorgonzola mixture.
6 Check seasoning and consistency of
sauce (thin with a little cream if too thick).
Divide between serving plates or bowls
and serve immediately.TipUsing the correct type of potato is
essential for successful gnocchi – ‘floury’
types are best. Choose potatoes of a similar
size so they take the same time to cook.
Spinach, beet leaves, rocket or rainbow
chard may be substituted for silverbeet.>SCOTT PICKETT
“An awareness of the key f lavour profiles – sweet,
sour, bitter, salty, spicy, umami, temperature and
texture – helps ensure your dish is ‘complete’.”GNOCCHI WITH GORGONZOLA & SILVERBEET CREAM
Serves 8 as a starter/4 as a main