Ingredients
- 1/4 cup (60ml) olive oil
- 2 onions, halved, including skins
- ¾ cup parsley, including stalks
- 6 cloves of crushed garlic, skin on
- 2 cups (500ml) dry sake>
- 8 cups (2L) of water
- 400g parmesan piece, including rind
- 2 sheets of dried kombu (found at most Asian groceries)
- 1.5kg floury potatoes, washed with skin left on
- 1½ cups (375g) flour, plus extra for dusting
- 1 tsp salt
- 1 large egg, lightly whisked butter, for pan frying
- Grated parmesan, for serving
- 1 spring onion, chopped
- Black pepper to taste
- Leftover leek scraps, about 150g, chopped
- 2 cloves garlic, crushed, skin on
- ½ cup (125ml) sunflower, grapeseed or vegetable oil
Gnocchi
Leek Oil
Serves/Makes: 8
Preparation Time: 45 mins
Cooking Time: 2 hrs
Method
1. Heat oil in a large saucepan over medium heat; add onion, parsley and garlic; sauté for 5 minutes or until fragrant. Add sake, scraping any caramelisation from the bottom of the pan; bring to the boil and simmer until reduced by half. Add water, parmesan and kombu and simmer for 2 hours or until reduced by half; stir occasionally to ensure parmesan doesn’t stick to the bottom of the pan. Strain and set aside to cool.
2. Meanwhile, for the gnocchi, set the steam oven to 100°C; add potatoes to a large perforated tray and steam for 30 minutes or until tender; set aside to cool
3. Peel and cut the potatoes and pass through a ricer. Or you can cool completely and mash really fine with a large fork, ensuring there are no large chunks.
4. Place flour and salt on a work surface; combine potato and egg in a bowl and mix well; tip onto the flour and slowly start to combine using your hands to build a mass of dough. Keep adding extra flour as needed to prevent it from sticking to your hands and table. Don’t overmix or gnocchi will toughen.
5. Once a smooth dough is achieved, divide into four pieces and roll each piece into a long rope about 2.5cm thick. With a sharp knife, cut into small pieces and place onto a tray covered with baking paper. Sprinkle with flour to prevent sticking.
6. For the leek oil, place leek scraps, garlic and oil in a medium saucepan over medium low heat; cook, stirring occasionally, for 15 minutes or until leeks soften, garlic lightly caramelises and flavours infuse. Strain and set aside.
7. Heat up the broth in a small pot over medium heat and set another sauté pan on low with about 1-2 tablespoons butter.
8. Bring a large pot of salted water to the boil; add gnocchi in small batches. Too many will lower the temperature of the water, causing them to get soggy. Once they start to float to the surface, remove with a slotted spoon and place into the sauté pan; lightly coat the gnocchi in butter and cook for 1 minute until lightly brown. To serve, divide gnocchi between eight bowls; pour over some broth and finish with a small drizzle of leek oil, grated parmesan, some spring onions and freshly ground black pepper.
Recipe presented by Sergio Perera using V-ZUG 45cm Electric Built-In Compact Combi-Steam Oven & V-ZUG 57cm Induction Cooktop.
