Gnocchi, gorgonzola, silverbeet - Penguin Books Australia

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
• 150 ml white wine
• 2 golden shallots, peeled and sliced
• 1 bay leaf
• 6 black peppercorns
• 250 ml chicken stock (or vegetable if you prefer)
• 500 ml cream
• 150 g good-quality gorgonzola, crumbled
• ½ lemon
• 50 ml olive oil
• sea salt
• freshly ground black pepper
• 1 bunch silverbeet, washed and dried