Method
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.
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.
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.
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.
Meanwhile, bring plenty of salted water to a boil in a large and wide pot.
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.
Drop gnocchi into the boiling water. As soon as they surface, drain and gently toss with butter in a frying pan.
To serve, place Parmigiano Reggiano sauce onto a large platter, lay the purple gnocchi on it and garnish with speck & anchovy ‘Pangrattato’.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
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.
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.
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.
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.
Meanwhile, bring plenty of salted water to a boil in a large and wide pot.
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.
Drop gnocchi into the boiling water. As soon as they surface, drain and gently toss with butter in a frying pan.
To serve, place Parmigiano Reggiano sauce onto a large platter, lay the purple gnocchi on it and garnish with speck & anchovy ‘Pangrattato’.
