Method

1

To make the gnocchi, Boil potatoes in plenty of water with skin on. When cooked, drain them as soon as possible, peel the skin and mash.

2

Place the potatoes on a flat surface and, a little at a time, add flour, Parmigiano Reggiano and egg. Gently knead until a dough is formed.

3

Divide the gnocchi dough into 4 pieces. Roll each one into a 1.5–2 cm thick roll. Cut each roll with a sharp knife into 2–3 cm lengths. Roll each one on a gnocchi board or small fork to give the classic gnocchi shape.

4

Add milk, cream, Parmigiano Reggiano into a small saucepan and slowly bring to a simmer, stirring every few minutes till the cheese has fully melted.

5

Meanwhile, bring plenty of salted water to a boil in a large and wide pot.

6

Add oil in a frying pan, then add speck and garlic and cook for 2-3 minutes, add the anchovies then add breadcrumb and cook until golden. When ready, remove from heat, remove the garlic.

7

Drop gnocchi into the boiling water. As soon as they surface, drain and gently toss with butter in a frying pan.

8

To serve, place Parmigiano Reggiano sauce onto a large platter, lay the purple gnocchi on it and garnish with speck & anchovy ‘Pangrattato’.

Prep Time30 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyAdvanced
 

Ingredients

Purple gnocchi
 1 kg purple potatoes
 300 g ‘00’ flour or plain flour + 100g to roll gnocchi
 1 egg, free-range
 2 tbsp of grated Parmigiano Reggiano + more to garnish
 100 g unsalted butter
Parmigiano Fonduta
 200 g fresh cream
 50 ml fresh milk
 150 g Parmigiano Reggiano, grated
 50 ml extra virgin olive oil
 80 g Puopolo Smallgoods Speck, cut into a blender
 2 garlic cloves
 2 ‘Delicius’ anchovies
 100 g panko breadcrumb
 Mixed baby herbs, to garnish
 Salt & pepper

Ingredients

Purple gnocchi
 1 kg purple potatoes
 300 g ‘00’ flour or plain flour + 100g to roll gnocchi
 1 egg, free-range
 2 tbsp of grated Parmigiano Reggiano + more to garnish
 100 g unsalted butter
Parmigiano Fonduta
 200 g fresh cream
 50 ml fresh milk
 150 g Parmigiano Reggiano, grated
 50 ml extra virgin olive oil
 80 g Puopolo Smallgoods Speck, cut into a blender
 2 garlic cloves
 2 ‘Delicius’ anchovies
 100 g panko breadcrumb
 Mixed baby herbs, to garnish
 Salt & pepper

Directions

1

To make the gnocchi, Boil potatoes in plenty of water with skin on. When cooked, drain them as soon as possible, peel the skin and mash.

2

Place the potatoes on a flat surface and, a little at a time, add flour, Parmigiano Reggiano and egg. Gently knead until a dough is formed.

3

Divide the gnocchi dough into 4 pieces. Roll each one into a 1.5–2 cm thick roll. Cut each roll with a sharp knife into 2–3 cm lengths. Roll each one on a gnocchi board or small fork to give the classic gnocchi shape.

4

Add milk, cream, Parmigiano Reggiano into a small saucepan and slowly bring to a simmer, stirring every few minutes till the cheese has fully melted.

5

Meanwhile, bring plenty of salted water to a boil in a large and wide pot.

6

Add oil in a frying pan, then add speck and garlic and cook for 2-3 minutes, add the anchovies then add breadcrumb and cook until golden. When ready, remove from heat, remove the garlic.

7

Drop gnocchi into the boiling water. As soon as they surface, drain and gently toss with butter in a frying pan.

8

To serve, place Parmigiano Reggiano sauce onto a large platter, lay the purple gnocchi on it and garnish with speck & anchovy ‘Pangrattato’.

Potato ‘Purple’ Gnocchi with ‘Parmigiano Fonduta’