Potato Gnocchi with Bacon, Broccoli and Mint
80 ml (1/3 cup) extra virgin olive oil – try Alto Olives
150 g bacon, finely chopped – try Linga Longa Farm
1 onion, thinly sliced – try Block 11
4 garlic cloves, finely chopped – try Russel, the Good Garlic Guy
1 long dried red chilli, seeds removed, finely chopped – try Block 11
230 gm broccoli, cut into florets, thinly sliced – try Block 11
mint leaves, coarsely chopped – try Kurrawong Organics
Parmesan, finely grated to serve
1 kg desiree potatoes – try Russel, the Good Garlic Guy
2 eggs – try Hilltops Free Range
250 g plain flour
120 g finely grated parmesan
Pinch of nutmeg – try Spice Zen
120 g coarse fresh bread crumbs – try Sonoma Bakey
1 clove of garlic, finely chopped – try Russel, the Good Garlic Guy
30 ml extra virgin olive oil – try Alto Olives
1. For gnocchi, place unpeeled potatoes in a large saucepan of salted water, bring to the boil and cook for 15 minutes or until very tender. Drain and cool slightly, then peel and pass through a potato ricer or mash until smooth. Combine potato, flour, parmesan and nutmeg in a large bowl, add egg and gently mix until just combined. Season to taste with sea salt and freshly ground black pepper and combine. Bring a large saucepan of lightly salted water to the boil over high heat. On a lightly floured work surface roll portions of the dough to 1.5cm-thick lengths and cut into 2.5cm pieces. Place into the boiling water and cook until they float on the surface. Using a slotted spoon remove to a lightly oiled tray. Repeat with remaining dough.
2. For pangrattato, preheat oven to 180C. In a large bowl combine ingredients and spread over an oven tray. Bake, stirring occasionally, until golden, about 10 minutes.
3. Heat oil in a large heavy-based frying pan, add bacon, onion, garlic and chilli and sauté over low heat until caramelised (5-6 minutes), add broccoli, increase heat to medium-high and sauté until broccoli is tender (4-5 minutes). Add another slosh of olive oil. Add gnocchi,toss to combine and divide among plates, scatter over pangrattato and grated parmesan and serve immediately.
This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.
Recipe from Rodney Dunn’s Winter Vegetables Chef Masterclass in 2019.