Julie Goodwin’s Gnocchi with Peas and Speck Recipe

I learned how to make gnocchi from the lovely Patrizia in Florence. This is a sticky dough that requires little handling and comes out light as a feather.

Ingredients (serves 4)

1 kg dirty potatoes (Sebago or Dutch cream)
½ cup (75 g) plain flour, plus extra to work with
1 egg
150 g piece speck, rind removed, cut into 5 mm batons
½ cup (75 g) frozen baby peas
½ cup (125 ml) thickened cream
Sea salt flakes
Ground white pepper
½ cup (40 g) grated parmesan

Method

1. Peel the potatoes and cut them in half if they are large.
   Try to have them all a similar size so they will cook at the same time.
   Place in a large pot of cold salted water and bring to a boil.
   Boil for 10–15 minutes or until a skewer easily goes into them.
2. Drain the potatoes, making sure they are very dry. Put the potatoes through a potato ricer or a mesh sieve into a large bowl (it is important that they are mashed very finely).
   Scatter the flour over the potato, add the egg and stir with a wooden spoon until it comes together in a dough.
3. Flour your work surface and turn the dough out. If it is very sticky, add a little more flour. Gently knead the dough for only as long as is necessary to bring it together into a smooth mass. Roll the dough into a large sausage and cut it into eight pieces. Roll one piece into a sausage about the thickness of your thumb and cut into 2 cm lengths.
4. Place the gnocchi onto a heavily floured tray. Repeat this process with the remaining pieces of dough. Bring a large pot of well-salted water to a rolling boil. Drop the gnocchi in – they will start to bob to the surface in a couple of minutes. Once they are floating, they are cooked. Lift very gently out of the water with a slotted spoon and drain.
5. Place the speck in a frying pan over medium–high heat. Cook until the fat is rendering out and the speck is starting to turn golden. Tip the gnocchi into the pan with the peas and cream, and toss to coat. Taste, and season with salt and pepper. Serve in warmed bowls and top with parmesan.
   *Note- If speck is not available, bacon can be used instead.
   

Julie will be at the Robertson Potato Festival this May 4th and 5th, showcasing her culinary expertise on the Master Spud cooking stage, offering a treat for the tastebuds and invaluable insights to improve your skills in the kitchen.