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  • Australian House & Garden

    MADE IN HEAVEN

    Aug 18, 2019 5 minutes
    RECIPES Scott Pickett | STYLING Leesa O’Reilly

    GNOCCHI WITH GORGONZOLA & SILVERBEET CREAM

    Serves 8 as a starter/4 as a main

    Gnocchi

    500g rock salt
    1kg sebago or King Edward potatoes, scrubbed
    Scant 11/2 cups (220g) ‘00’ flour
    75g parmesan, finely grated
    1 tbsp olive oil
    1 egg plus 1 yolk extra
    Pinch ground nutmeg

    Gorgonzola & silverbeet cream

    150ml white wine
    2 golden shallots, peeled and sliced
    1 bay leaf
    6 black peppercorns
    1 cup (250ml) chicken or vegetable stock
    2 cups (500ml) cream
    150g good-quality gorgonzola, crumbled
    Juice of 1/2 lemon
    50ml olive oil
    1 bunch silverbeet, washed and dried

    To make gnocchi, preheat oven to 200˚C (180˚C fan). Spread rock salt thickly on a baking tray and place potatoes on top. Bake for 1-1½ hrs, until very tender when pierced with

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