Ingredients: (serves 6)
2 lbs (about 4 large) yukon gold potatoes, peeled, chopped into 2 inch pieces
2 eggs, lightly beaten
Pinch of nutmeg
2 1/3 cups plain flour, sifted
2 tbsp extra virgin olive oil
10 oz pancetta, roughly chopped
2 garlic cloves, chopped
2 cups heavy cream
3 tpsp unsalted butter
1 cup frozen baby peas, blanched, refreshed
Shaved parmesan
Finely chopped Italian flat leaf parsley, to serve
Method
Place potatoes in a pan and cover with cold water. Bring to boil over medium-high heat and cook for 20-25 minutes or until tender. Drain, then return potato to pan over low heat. Cook, shaking the pan, for 1-2 minutes to remove excess water
Pass potato through a potato ricer into a bowl and season. Add eggs, nutmeg and flour and bring mixture together with your hands to form a soft dough - be careful not to overwork it. Divide mixture into 6 portions and roll each into a thin log, then cut into 2cm pieces.
In batches, cook gnocchi in boiling salted water for 1 minute or until they float to the surface. Remove with a slotted spoon and plunge into a bowl of iced water. Drain and set aside.
Heat 1 tbsp oil in a pan over medium-high heat. Add the pancetta and cook, stirring occasionally, for 2-3 minutes until pancetta starts to crisp. Remove and whiz in a small food processor until fine, then return to the pan. Reduce heat to medium, then add garlic and cream, and cook, stirring occasionally, for 6-8 minutes until sauce has reduced by about one-third. Season well with salt and freshly cracked pepper and keep warm.
Meanwhile, melt butter with remaining 1 tbsp oil in a frypan over medium-high heat. Cook the gnocchi, in batches if necessary, for 2-3 minutes, turning, until golden. Gently toss the gnocchi with the peas and cream mixture until combined.
Season, then garnish with parmesan, if using, and parsley. Serve immediately.
2 eggs, lightly beaten
Pinch of nutmeg
2 1/3 cups plain flour, sifted
2 tbsp extra virgin olive oil
10 oz pancetta, roughly chopped
2 garlic cloves, chopped
2 cups heavy cream
3 tpsp unsalted butter
1 cup frozen baby peas, blanched, refreshed
Shaved parmesan
Finely chopped Italian flat leaf parsley, to serve
Method
Place potatoes in a pan and cover with cold water. Bring to boil over medium-high heat and cook for 20-25 minutes or until tender. Drain, then return potato to pan over low heat. Cook, shaking the pan, for 1-2 minutes to remove excess water
Pass potato through a potato ricer into a bowl and season. Add eggs, nutmeg and flour and bring mixture together with your hands to form a soft dough - be careful not to overwork it. Divide mixture into 6 portions and roll each into a thin log, then cut into 2cm pieces.
In batches, cook gnocchi in boiling salted water for 1 minute or until they float to the surface. Remove with a slotted spoon and plunge into a bowl of iced water. Drain and set aside.
Heat 1 tbsp oil in a pan over medium-high heat. Add the pancetta and cook, stirring occasionally, for 2-3 minutes until pancetta starts to crisp. Remove and whiz in a small food processor until fine, then return to the pan. Reduce heat to medium, then add garlic and cream, and cook, stirring occasionally, for 6-8 minutes until sauce has reduced by about one-third. Season well with salt and freshly cracked pepper and keep warm.
Meanwhile, melt butter with remaining 1 tbsp oil in a frypan over medium-high heat. Cook the gnocchi, in batches if necessary, for 2-3 minutes, turning, until golden. Gently toss the gnocchi with the peas and cream mixture until combined.
Season, then garnish with parmesan, if using, and parsley. Serve immediately.
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