Updated: Mar 11, 2020
This dish is perfect for winter; it can be served with steak, roasts, or by itself. To make it a hearty vegetarian meal, just leave out the bacon. I have simplified this recipe from how i make it in our venues to assist you at home.
- Chef Daniel Ridgeway, RG
1kg Desiree potatos, or any floury potato
1 tsp salt
300g 00 flour
1 large free-range egg, beaten
500ml white wine
1L thickened cream
400g Alsace bacon or pancetta, diced into 1cm cubes
400g Portabello mushrooms, sliced
50ml canola oil
60g truffle tapenade, can be bought at a delicatessen
60g Grana parmesn, shaved
200g baby spinach
Salt, to taste
Boil the potatoes in plenty of water until tender. Drain and peel while still hot. Sieve the potatoes onto a clean workbench or into a large bowl using a potato ricer or food mill.
In a separate bowl, sprinkle salt over flour and mix well. Add beaten egg and half of the flour to the potatoes.
Knead, gradually adding more flour, until the mixture is soft, smooth, and slightly sticky.
Divide the dough into quarters, shape into rolls about three centimetres in diameter, then cut into two centimetre pieces.
Bring five litres of water to the boil in a large saucepan. Drop the gnocchi into the boiling water, not too many at a time. After they rise to the surface, cook for a further 20 seconds. Use a slotted spoon to remove from the pot. Place these aside to add to the sauce.
They can be kept in the refrigerator for a couple of days in advance if need be.
Place wine into a heavy based pot and reduce by half, add the cream and reduce by half again. Set aside.
Sauté the bacon and mushroom separately in a heavy based pan. Add the cream reduction, truffle tapenade and gnocchi, gently stir and bring to a simmer.
Add the shaved parmesan and spinach, this will thicken the sauce some more. Keep simmering until it reaches the desired thickness, season with salt and serve.
Serves 6 to 8 people.