Hand-rolled gnoc­chi with speck and beans

donna hay - - Cuisine Italian -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.