Hand-rolled gnocchi with speck and beans
1¹⁄³ cups (400g) rock salt
3 medium sebago (starchy) potatoes (500g)
¼ cup (20g) finely grated parmesan, plus extra to serve ¹⁄³ cup (50g) plain (all-purpose) flour, plus extra for dusting 1 egg yolk sea salt and cracked black pepper
150g speck, chopped
4 cloves garlic, sliced
6 whole dried chillies
1 tablespoon extra virgin olive oil
4 cups (80g) baby kale leaves
2 cups (400g) mixed canned beans+, rinsed and drained mascarpone, to serve
Preheat oven to 200°C (400°F). Place the rock salt on a small baking tray. Prick the potatoes all over with a skewer and place on top of the salt. Cook for 1 hour or until the potatoes are very tender. Set aside until cool enough to handle.
Cut the potatoes in half, scoop the flesh into a medium bowl and mash until smooth. Add the parmesan, flour, egg yolk, salt and pepper, and mix to combine. Knead on a lightly floured surface for 1 minute or until a soft dough forms.
Divide the dough into 4 pieces and roll each piece into a 30cm-long log. Cut each log into 1cm-long pieces, and, using the palm of your hand, roll the pieces into 5cm-long gnocchi with pointed ends. Set aside on a lightly floured tray.
Place the gnocchi, in batches, in a large saucepan of salted boiling water and cook for 3–4 minutes or until firm and floating to the surface. Remove with a slotted spoon and set aside.
Heat a large non-stick frying pan over high heat. Add the speck and cook for 3–4 minutes or until crisp. Add the garlic and chillies, and cook for a further minute or until the garlic is golden. Remove and set aside. Heat the oil in the pan, add the gnocchi and cook for 2–3 minutes or until golden. Add the kale, beans and speck mixture, and toss to combine. Top with mascarpone, extra parmesan and pepper to serve. SERVES 4.
+ We used canned butter beans, cannellini (white) beans and borlotti beans, but you can use any cooked beans you like.
There’s something particularly special about hand-rolled potato gnocchi. Better yet, it’s deceptively simple. Joined on the plate by flavourful speck, wholesome kale, sustaining beans and a spoonful of mascarpone, this gnocchi is bound to become a regular feature of your winter repertoire.