Potato Gnocchi with Smoked Bacon, Broad Beans, Nettles and Ricotta

Potato Gnocchi with Smoked Bacon, Broad Beans, Nettles and Ricotta

While in Tasmania, Herbie and I went to the Agrarian Kitchen and cooked this delicious risotto with owner and chef Rodney Dunn.

Servings: 6
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:

110ml extra-virgin olive oil
2 rashers (150g) bacon, finely chopped
1 onion, thinly sliced
2 garlic cloves, finely chopped
½ long red chilli, deseeded and finely chopped
3 cups (450g) broad beans, podded
1 cup nettle leaves
½ cup mint leaves, coarsely chopped
Parmesan finely grated to serve
200 g ricotta (see ricotta recipe)

Gnocchi
2 medium (500g) potatoes
125g plain flour
¾ cup (60g) finely grated parmesan
Pinch of nutmeg
1 egg

Method:

1. For gnocchi, place unpeeled potatoes in a large saucepan of salted water, bring to the boil and cook for 15 minutes or until very tender. Drain and cool slightly, then peel and pass through a potato ricer or mash until smooth. Combine potato, flour, parmesan and nutmeg in a large bowl, add egg and season to taste with sea salt and freshly ground black pepper and gently mix until just combined. Bring a large saucepan of lightly salted water to the boil over high heat. On a lightly floured work surface roll portions of the dough to 1.5cm-thick lengths and cut into 2.5cm pieces. Place into the boiling water and cook until they float on the surface. Using a slotted spoon remove to a lightly oiled tray. Repeat with remaining dough.
2. Meanwhile bring a large saucepan of salted water to the boil over high heat, add broad beans and blanch for 1 minute, then drain and refresh under cold running water. Add nettle leaves and blanch for 30 seconds, then cool under cold running water.
3. Heat 1/3 cup oil in a large heavy-based frying pan, add bacon, onion and garlic and chilli and sauté over low heat until caramelised (5-6 minutes), add broad beans and nettle leaves. Add remaining oil. Add gnocchi and mint leaves, toss to combine and divide among plates, crumble over ricotta cheese, scatter with grated parmesan and serve immediately.

Lyndey’s Note: Potatoes are not peeled as this maintains the starch which helps bind the gnocchi dough.

Ricotta

Makes about 1kg

Ingredients:

5 litres milk
¼ cup (60ml) white vinegar

Method:

1. Heat milk in a large pot over low heat until temperature reaches 90-95°C.
2. Quickly stir in vinegar and using a slotted spoon remove curds as they rise to the surface.
3. Transfer to a muslin lined colander to drain.
4. Refrigerate until required.

Lyndey’s Note: Australian measurements 1 tablespoon = 20ml are used throughout.