Oakridge Gnocchi

with local figs, Snowy River samphire, caramelised onion & taleggio

Oakridge Gnocchi

with local figs, Snowy River samphire, caramelised onion & taleggio
Method

For the Gnocchi
Peel potatoes, cut in half or quarter, depending on size. In a pot, cover with cold water. Heat, bring to boil, then simmer until just cooked. Test with a knife. Drain potatoes, let steam dry for a few minutes.
Bring a large pot of water to the boil (to blanch gnocchi). While still hot, mash potatoes in large bowl, add a little flour to bind, then add egg and salt flakes. Gradually add more flour to bind gently (do not over-work mixture). Roll out onto bench, work with a little more flour to form a log on the bench. In a large clean bowl, add cold water with ice to refresh gnocchi once it is blanched.

Cut a section off the potato log and roll into a sausage shape. Cut gnocchi into 2cm size pieces. Place into boiling water. Gnocchi will rise to the surface once cooked. Using a slotted spoon, remove gnocchi from boiling water and refresh in ice water. Repeat process until all gnocchi is cooked.
Drain gnocchi from water, lightly oil to prevent sticking and place on a tray or shallow container. Put into fridge ready for preparing the dish.

To Serve
Bring a hot saucepan to a simmer. In a large frying pan, add 2 tablespoons olive oil and on medium heat, add 1 tablespoon butter to frypan.
Add gnocchi to simmering water. Remove gnocchi from water with slotted spoon and add to frying pan. Lightly colour gnocchi with caramelised onion and lightly toss. Add samphire, figs, chopped parsley and salt and pepper. Toss and remove from heat. Fold through taleggio and serve into bowl plates.


Other Related Recipes

Loading
Load More