Potato gnocchi and Parmigiano Reggiano cream
For the gnocchi:
700 g Desiree potatoes, of roughly equal size
1tsp fine sea salt
100 g ‘00’ extra fine plain flour (may need up to an extra 40 g)
For the Parmigiano Reggiano cream sauce:
300 ml Whipping cream
50 g Parmigiano Reggiano, finely grated
Fine sea salt
Sage leaves to garnish
With only five ingredients, there’s nowhere to hide here. Just beautifully light gnocchi in a salty parmesan cream sauce. This is the Piedomontese version of gnocchi and therefore only has potato, flour and salt. To ensure the gnocchi are “soft pillows”, they need to be made and cooked within half an hour of making the dough. Ideally, use Desiree potatoes. However, if you cannot get hold of these then an all-rounder such as Maris Piper will work.
Boil the potatoes in their skins until cooked, approximately 20 minutes. Test with a sharp knife, which should easily plunge into the centre of the largest, and slip off easily. Drain and peel, as soon as you can bear to, holding each potato with a tea towel and slipping the skin off using a sharp knife. Put each potato directly into a potato ricer and rice the potato directly onto a sheet of greaseproof paper and spread out. This with help the potato to dry out as much and as quickly as possible.
Once dry, put the potato on your work surface and sprinkle over the salt. Then start to sieve the flour over it and work into the potato. Keep on doing this until you have a soft dough, akin to a scone dough. If you use the 100g of flour and it feels too loose then add more flour until you have the correct consistency. Cut into eight pieces, roll each piece into long thin sausages, flouring as you go, then cut into approx. 2cm pieces. Keep them on a well-floured plate and don’t allow to stick together.
Poach the gnocchi in gently boiling water approx. a dozen at a time. They will float to the top, after which give them a minute (usually when the water starts to bubble again). Remove and drain on kitchen paper and keep warm.
Whilst poaching the gnocchi, make the Parmigiano cream. Simply add the cream and parmesan to a small pan, bring to the boil and reduce until thickened and coating the back of a spoon, approx. five minutes from boiling. Season to taste.
To serve – Divide the gnocchi between four hot plates and pour the Parmigiano cream over. Garnish wish sage. Further seasoning is optional (salt and pepper this time) but not required. A bowl of little gem leaves are good for wiping up excess sauce.