Gnocchi, gorgonzola, silverbeet - Penguin Books Australia
A beautifully balanced gnocchi dish that showcases umami and bitter flavours, from Scott Pickett's Marriage of Flavours.
Ingredients
- 500 g rock salt
- 1 kg sebago potatoes, (or similar), scrubbed
- 220 g ‘00’ flour
- 75 g parmesan, finely grated
- 1 tablespoon olive oil
- 1 egg
- 1 egg yolk
- pinch of ground nutmeg
- pinch of sea salt
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