Italian chef, author and producer Luca Ciano is renowned for his "perfect" gnocchi. He is more than willing to share his secret with us.
Serves 5 persons
Prep time 30 minutes
Cooking time 10 minutes
Ingredients
1 kg Désirée potatoes
220-250 gr plain flour
1 whole egg, free range
2 tbs grated Parmigiano Reggiano
Nutmeg, a pinch
150 gr gorgonzola dolce
100 ml fresh milk
25 ml fresh cream
10 sage leaves
1 teaspoon salt
3 tbs walnuts, roughly chopped
2 tbs extra virgin olive oil
50 gr of walnuts
Sea salt & pepper
Preparation
1 Boil potatoes in plenty of salted water with skin on
2 Once cooked drain, and as soon as possible peel the skin and mash.
3 Place the potatoes onto a flat surface and a little at the time add flour, nutmeg, Parmigiano Reggiano, egg and salt. Knead till a dough is formed.
4 Divide the gnocchi dough into 4 pieces, then roll each one into a 1,5-2 cm thick roll. Cut with a sharp knife into a 2-3 cm size logs, and roll each one on a small fork to give the classic gnocchi shape.
5 Meanwhile bring plenty of water to the boil in a large pot.
6 When the water is boiling, add rock salt (7 gr to a litre of water)
7 add milk and cream into a large frying pan, when hot add gorgonzola cheese and sage, keep stirring till Gorgonzola is melted then add walnuts and bring to simmer.
8 drop gnocchi in the water, as soon as they surface, drain and toss with the sauce over a medium heat for 1 minute.
9 serve with a drizzle of extra virgin, olive oil and cracked pepper.
