Corretto Gnocchi - Chef Recipe by Heraldo de Fariash

Ingredients

“Gnocchi is one of those dishes that makes you excited and inspired. It’s challenging and rewarding at the same time. To go through all the steps and see something simple, yet delicious and complicated, get done is really rewarding. I take it as a ritual, sometimes I play some opera to get in the moment with the dough, we have developed a nice relationship.” Heraldo de Fariash.

Gnocchi:

4 (about 800g) Desiree potatoes
Salt and ground white pepper
2 egg yolks, lightly whisked
300g (2 cups) plain flour
20g (1/4 cup) finely grated Parmesan
50g garlic, grated
Plain flour to dust

To serve:

Cooked sliced mushrooms
Cooked pumpkin pieces
Sage and burnt butter sauce

Method

Add enough water to a saucepan to reach a depth of 3cm. Bring to boil over a high heat. Place peeled and chopped potato in a metal steaming basket. Place steamer in the saucepan, making sure the base of the steamer doesn’t touch the water.

Steam covered for 15 minutes, or until tender. It is best to steam, rather than boil the potato. Boiling can saturate the potato with water, which will increase the amount of flour required and result in a heavier gnocchi.

Transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper.
Add the egg and stir with a wooden spoon until combined. Add half the flour, Parmesan and garlic. Stir until combined. Add the remaining flour in two more batches, until well combined and a firm dough forms. If dough is too soft, add more flour.

Turn onto a lightly floured surface and knead until smooth. Line a baking tray with non-stick baking paper.
Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diamter log, about 30cm long. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions.

Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork. Place on a tray.

Bring a saucepan of salted water to the boil over medium heat. Add 1/4 of the gnocchi, dop onto base of saucepan in a single layer, but don’t overcrowd as they can stick together. Cook for 3 minutes, or until they rise to the surface.

Use a slotted spoon to drain and transfer to a bowl. Cover with foil to keep warm. Repeat in three more batches with remaining gnocchi.

To serve:

Cook sliced mushrooms and pumpkin pieces.

Make a sage and burnt butter sauce. Place gnocchi and vegetables in a serving bowl and pour over sauce.

Recipe provided by Corretto Dee Why