Australian House & Garden – September 2019

Gnocchi

500grocksalt

1kg sebagoorKingEdwardpotatoes,

scrubbed

Scant1½cups(220g)‘00’flour

75gparmesan,finelygrated

1 tbspoliveoil

1 eggplus1 yolkextra

Pinchgroundnutmeg

Gorgonzola&silverbeetcream

150mlwhitewine

2 goldenshallots,peeledandsliced

1 bayleaf

6 blackpeppercorns

1 cup(250ml)chickenorvegetablestock

2 cups(500ml)cream

150ggood-qualitygorgonzola,crumbled

Juiceof½lemon

50mloliveoil

1 bunchsilverbeet,washedanddried

1 Tomakegnocchi,preheatovento200 ̊C

(180 ̊Cfan).Spreadrocksaltthicklyon

a bakingtrayandplacepotatoesontop.

Bakefor1-1½hrs,untilverytenderwhen

piercedwitha knife.

2 Cutpotatoesinhalflengthways,scoopout

fleshandpassthrougha mouliorricerinto

a largemixingbowl.Whilestillwarm,add

flour,parmesan,oil,eggandextrayolk.

Seasonwithnutmegandpinchseasalt.

Gentlymixuntilmixturecomestogether,

thenturnontoa lightlyflouredsurface.

Dividedoughinto4 portions.Rollintologs

2cmwide,thencuteachloginto2cmpieces.

Bringa largepotofsaltedwatertotheboil.

3 Meanwhile,makegorgonzolaand

silverbeetcream.Placewine,shallot,bay

leafandpeppercornsina smallsaucepan

overmediumheat.Bringtotheboilandcook

untilreducedbytwo-thirds.Addstockand

boiluntilagainreducedbytwo-thirds.Stirin

creamandcookuntilreducedbyhalf.Pass

througha finesieveintoa cleansaucepan.

Addgorgonzolaandwhiskoverlowheat

untilcombined.Addlemonjuice,saltand

peppertotaste.Setaside.

4 Separatesilverbeetleavesfromstalks.

Slicestalksfinelyonanangle(4-5cmlong);

finelychopleaves.Placeoilina largedeep

frypanoverhighheatandsautéstalksuntil

justtender.Reduceheattomedium.Add

gorgonzolacreamandleaves.Cookuntil

heatedthroughandleavesaretender.

5 Cookgnocchiinboilingwater,inbatches,

for2-3minsoruntiltheyfloattothetop.

Removewitha slottedspoonandaddto

gorgonzolamixture.

6 Checkseasoningandconsistencyof

sauce(thinwitha littlecreamif toothick).

Dividebetweenservingplatesorbowls

andserveimmediately.

TipUsingthecorrecttypeofpotatois

essentialforsuccessfulgnocchi– ‘floury’

typesarebest.Choosepotatoesofa similar

sizesotheytakethesametimetocook.

Spinach,beetleaves,rocketorrainbow

chardmaybesubstitutedforsilverbeet.>

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