serves
4-5
prep
30 minutes
cook
10 minutes
difficulty
Mid
serves
4-5
people
preparation
30
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
Purple gnocchi
- 1 kg purple potatoes (see Note)
- 250-300 g ‘00’ flour or plain flour + 100g to roll gnocchi
- 2 tbsp grated Parmigiano Reggiano plus more to garnish
- 1 egg, free-range
- 100 g unsalted butter, for cooking
Parmigiano fonduta (cream sauce)
- 50 ml fresh milk
- 200 g fresh cream
- 150 g Parmigiano Reggiano, grated
To serve
- 50 ml extra virgin olive oil
- 80 g speck, cut into a blender
- 2 garlic cloves
- 2 anchovies
- 100 g panko breadcrumb
- Mixed baby herbs, to garnish, optional
Serves 4-5
Instructions
- To make the gnocchi, boil potatoes in plenty of water with skin on. When cooked, drain them as soon as possible, peel the skin and mash.
- Place the potatoes on a flat surface and, a little at a time, add flour, Parmigiano Reggiano and egg. Gently knead until a dough is formed.
- Divide the gnocchi dough into 4 pieces. Roll each one into a 1.5-2 cm thick roll. Cut each roll with a sharp knife into 2-3 cm lengths. Roll each one on a gnocchi board or small fork to give the classic gnocchi shape.
- Add milk, cream and Parmigiano Reggiano to a small saucepan and slowly bring to a simmer, stirring every few minutes till the cheese has fully melted.
- Meanwhile, bring plenty of salted water to a boil in a large and wide pot.
- To make pangrattato, add oil in a frying pan, then add speck and garlic and cook for 2-3 minutes. Add the anchovies then add breadcrumb and cook until golden. When ready, remove from heat and remove the garlic.
- Drop gnocchi into the boiling water. Heat butter in a separate frying pan. As soon as the gnocchi surface, drain and gently toss with the butter in the frying pan.
- To serve, place Parmigiano Reggiano sauce onto a large platter, lay the purple gnocchi on it and top with speck & anchovy ‘Pangrattato’. Garnish with herbs, optional.
Note
Some potatoes have a purple skin but creamy flesh. To get the purple colour in the gnocchi, you need potatoes with purple flesh, e.g. Purple Congo.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
