How to make gnocchi: Recipe from Melbourne Italian restaurant Tipo 00 plus porcini and duck ragu
Greek-born chef Andreas Papadakis is one of Australia’s greatest pasta makers. He shares his step-by-step guide to making potato gnocchi in this extract from “Tipo 00, The pasta cookbook”.
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Cooking tools:
- Heavy-based saucepan
- Tongs
- Braising pan
- Oven
- Slotted spoon
- Wooden spoon
- Colander
- Drum sieve
- Potato ricer
- Kitchen towel
- Mixing bowl
- Rolling pin
- Bench scraper
- Baking sheet
- Kitchen scale
- Measuring spoon
- Measuring cup
- Fork
- Grater
- Chef's knife
- Cutting board
- Ladle
- Plate
- Pot
- Stove
- Skillet
- Whisk
- Spatula
- Kitchen timer
- Oven mitt
Ingredients
- 6 duck legs, preferably corn-fed
- 1 carrot, diced
- 1 brown onion, diced
- 2 large garlic cloves, finely chopped
- 10g dried porcini, soaked in 250ml (1 cup) warm water for about 15 minutes
- 100g tomato paste
- 125ml (½ cup) dry white wine
- 750ml (3 cups) chicken stock
- 2 sprigs of sage
- 1 sprig of thyme
- 1 bay leaf
- sea salt
- 1.5kg sebago or russet burbank potatoes, skin on
- 300g 00 flour
- 50g finely grated parmesan
- 2 tsp sea salt
- 20g egg yolk (from 1 egg)
- pinch of freshly grated nutmeg
- olive oil
- 25g unsalted butter
- good pinch of finely chopped flat-leaf parsley leaves
- 35g finely grated parmesan
- 40g thinly shaved pecorino pepato
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