MADE IN HEAVEN
Aug 18, 2019
5 minutes
RECIPES Scott Pickett | STYLING Leesa O’Reilly
GNOCCHI WITH GORGONZOLA & SILVERBEET CREAM
Serves 8 as a starter/4 as a main
Gnocchi
500g rock salt
1kg sebago or King Edward potatoes, scrubbed
Scant 11/2 cups (220g) ‘00’ flour
75g parmesan, finely grated
1 tbsp olive oil
1 egg plus 1 yolk extra
Pinch ground nutmeg
Gorgonzola & silverbeet cream
150ml white wine
2 golden shallots, peeled and sliced
1 bay leaf
6 black peppercorns
1 cup (250ml) chicken or vegetable stock
2 cups (500ml) cream
150g good-quality gorgonzola, crumbled
Juice of 1/2 lemon
50ml olive oil
1 bunch silverbeet, washed and dried
To make gnocchi, preheat oven to 200˚C (180˚C fan). Spread rock salt thickly on a baking tray and place potatoes on top. Bake for 1-1½ hrs, until very tender when pierced with
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