06 Dec Gnocchi by Luca Ciano
So last week, I was writing about my experience at the festival of Nonna by Sandhurst, where I discovered how to “rock and roll” home made pasta.
I was telling you how excited I was about meeting Luca Ciano, (who you may know is 2 Michelin-starred : Il Luogo di Aimo e Nadia in Milan) and getting his secret recipe for GNOCCHI. Well, the recipe is not that secret after all because it is available in his cook book ‘Luca’s Seasonal Journey’, but it is no less exciting, as I have tested it and I can tell you it really rocks!
I have a few friends down here who can testify how bad gnocchi can be when you don’t have the right recipe…oh oh…
The most important is to bake the potatoes with the skin on, so they don’t get any water inside.
Thank you Luca for this great gnocchi recipe…
Gnocchi with porcini mushrooms, shrimp and basil pesto
Gnocchi con porcini, gamberi e pesto
Serves 4 • Prep 20 mins • Cook 30 mins
- 500 g (16 oz) desiree potatoes
- 150 g (5 oz) 00 all-purpose (plain) flour, sieved
- 100 g (31⁄2 oz) 00 all-purpose flour (plain flour), for gnocchi preparation
- 1 free range egg
- 60 g (2 oz) grated grana padano
- pinch ground nutmeg
- pinch of salt
- 1⁄4 cup extra virgin olive oil
- 20 g (3⁄4 oz) unsalted butter
- 2 small scallions (spring onions), thinly sliced
- 300 g (10 oz) fresh or frozen porcini mushrooms, thickly sliced
- 5 large green shrimp (prawns), peeled and deveined
- 90 ml (3 fl oz) dry white wine
- 60 ml (2 fl oz) shellfish or fish stock (optional)
- 200 g (7 oz) fresh basil pesto
- salt and pepper
1. Add potatoes to a saucepan of salted water. Bring to the boil and cook with skin on. When cooked, cool, remove skin and mash.
2. In a large bowl, mix together potatoes, flour, egg, grana padano, nutmeg and a pinch of salt. Stir gently until a dough forms.
3. Turn onto a lightly-floured workbench and divide gnocchi dough into 4 equal portions. Roll each piece so that it is 2 cm (3⁄4 in) thick. With a sharp knife or metal spatula, cut the gnocchi into 3 cm (11⁄4 in) small logs. Roll each one of them on a fork (or grater) to give each texture so the sauce can cling onto each piece. Place on a floured tray.
4. Bring plenty of salted water to the boil.
5. Meanwhile, in a large frying pan, add a little olive oil and butter. When hot, add the scallions and cook until almost caramelized. Add porcini mushrooms and cook until almost wilted. Add seasoning. Remove from the pan and set aside.
6. Cut the shrimps into 2 cm (1 in) pieces. In the same pan, add the shrimps and cook for no longer than 1 minute. Add seasoning then add wine and allow to evaporate. Add the stock and cook for 2 minutes. Return the porcini mushroom to the pan and mix with the shrimp.
7. Drop the gnocchi into boiling water and stir well. As they surface, gently lift them out of the water with a sieve and toss immediately with the sauce for 1 minute.
8. Remove the pan from the heat and add the basil pesto. Gently toss. Serve immediately.