FAVOURITES
GO TO FAVOURITES
300g potatoes
60g strong bread flour
1 egg yolk
Pinch of salt
Large knob of butter
A few sage leaves roughly torn
1 tbsp of finely grated parmesan
Shredded ham hock
Splash of rapesead oil
100g finely grated parmesan
Ground pepper to taste
Recipe
Whilst they are still hot scoop out the flesh and sieve the potato into a bowl.
You can use a potato ricer or just a normal sieve.
Add the flour, egg yolk and a pinch of salt and mix together to form a dough, tip out onto a lightly floured surface.
Knead gently to ensure all the flour is incorporated.
Divide the mixture into 4 and roll each quarter into sausages approximately 15cm long.
Cut each sausage into 4 pillow shaped pieces and place onto to a tray.
Place in combination steam oven on steam only setting and set the timer for 7 minutes.
Once the gnocchi has finished in the steam oven, heat the butter and sage in a large frying pan.
When the butter starts to foam add in the steamed gnocchi, cook until golden brown turning frequently.
For the ham hock, heat the oil in a frying pan and cook the shredded ham hock until it is crisp
For the parmesan crisp, place mounds of parmesan on baking paper about 1cm apart and season with black pepper, transfer to a microwave.
Cook on full power for 10 minutes until golden brown.
To serve, place 4 pieces of the gnocchi in a small bowl, spooning over the butter they were cooked in.
Sprinkle over the crispy ham hock and place a parmesan crisp on the side.
