GNOCCHI Serving bowl and spice dish from Batch Ceramics. Napkin from Hale Mercantile Co. Cutlery from The DEA Store. Pourer from Country Road. Table (used throughout) from Life Interiors. CAKE Plate from Mud Australia. Studio Arhoj cups from Luumo Design. Replica Thonet chair from Matt Blatt. All other props stylist’s own.
Prep time: 1 hr
Cooking time: 1 hr 40 mins
– 1 kg Dutch cream or sebago potatoes (about 5 large).
– 50 gm grated parmesan.
– 2 egg yolks.
– 110 gm “00” flour, plus extra for dusting.
– 2 tbsp olive oil.
– 3 lap cheong sausages, thinly sliced (see note).
– 1 small bunch gai lan (Chinese broccoli), halved crossways, stems halved.
– 1 tbsp lemon juice, or to taste Kombu butter.
– 1½ tbsp shio kombu (see note).
– 200 gm cultured butter, softened.
– 1¼ tbsp dried wakame (see note), finely ground in a spice grinder or small blender.
– 2 tsp white soy sauce (shiro shoyu; see note).
– Chilli dressing.
– 2½ tbsp hot pepper condiment (see note at left).
– 2½ tbsp peanut oil.
– 2 tsp Chinkiang vinegar.
– 1½ tsp honey.
Step 1:Preheat oven to 180C. Wash, dry and score potatoes and bake on a tray until tender when pierced with a skewer (1¼-1½ hours).
Step 2:Meanwhile, for kombu butter, place shio kombu in 1½ tbsp water in a bowl and stand to rehydrate (5 minutes), then combine with butter, wakame and white soy sauce.
Step 3:For chilli dressing, mix ingredients in a bowl and set aside.
Step 4:Halve potatoes and scoop out flesh with a spoon (discard skins), press through a fine sieve into a bowl, then mix in parmesan and egg yolks, and season to taste with sea salt. Gently fold in flour, being careful not to overmix. Pinch oﬀ an eighth of the dough and roll on a lightly floured bench into a thin log, about 1.5cm wide, then cut into 2cm lengths. Transfer to trays lined with floured sheets of baking paper and repeat with remaining dough.
Step 5:Cook gnocchi in a large saucepan of simmering salted water until they float (1-1½ minutes), then cook for a further 30 seconds. Drain, refresh in iced water, drain again, then toss with olive oil in a bowl.
Step 6:Heat a large non-stick frying pan over high heat and pan-fry gnocchi in 2 batches, turning occasionally with a flat spatula, until golden brown (3-5 minutes). Return all gnocchi to saucepan, add lap cheong, kombu butter and gai lan, season with salt and lemon juice, then toss to combine until leaves just wilt (30 seconds to 1 minute). Serve drizzled with chilli dressing.
Note : Lap cheong are dried Chinese pork sausages (they don’t need refrigeration after opening). Shio kombu, wakame and white soy are available from Japanese grocers