20 . 05 . 2014
Leading modern italian restaurant and bar, Cecconi’s shares its recipe for Gnocchi with Gorgonzola Sauce.
500 grams King Edward potatoes, skin on, uncooked
125 grams ‘OO’ flour
1 egg yolk
1 tablespoon Cecconi’s olive oil
1 tablespoon table salt
50 grams grated parmesan
Bring lightly salted water to a gentle simmer, then add potatoes and cook. Once well cooked, remove potatoes from heat and drain. Remove the skin from the potatoes and pass through a potato mouli while still hot.
Spread the potato out on a wooden chopping board, cover with a damp cloth and allow to cool for 70 minutes.
Place all other ingredients (no need to pre-mix) over cool potato and gently work together to form a dough. Be careful not to overwork the dough, or the gnocchi will become rubbery.
Cut the dough into 10 workable pieces. Lightly flour a wooden board and roll each piece of dough into a long, thin sausage, approx. 1–1.5 cm in diameter. Cut each sausage into 2-cm lengths and transfer gnocchi onto lightly floured tray, ready to cook.
To cook, place gnocchi in lightly simmering (not boiling) water. Once all the gnocchi has floated to the surface, allow the gnocchi to cook for another 2 minutes before removing with a spider/slotted spoon.
600 ml cream
600 ml chicken stock
Diced 6 tablespoon chives
Chopped cracked black pepper
Blanch the gnocchi. Bring cream and chicken stock to a gentle simmer. Add blanched gnocchi, then add the gorgonzola. Allow the liquid to reduce slightly (by about one-third). Finish with chopped chives and cracked black pepper.