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C O O K I TA L I A !

SHAPING GNOCCHI
These soft dumplings,
usually made with
potatoes and flour,
pair well with heavy,
flavoursome sauces, and
are very easy to make –
all you need is a sharp
knife, a fork and a
chopping board.
Place the dough
onto a surface lightly
dusted with rice flour.
Cut into 4 sections and
work with one section
at a time, keeping
the rest covered with
cling film. With your
hands, roll a section of
dough into a long, thin
cylinder 2.5cm wide.
Cut the cylinder into
discs 2cm thick. Roll
each disc into a small
ball then place on the
work surface and tap
to flatten slightly.
Place on a chopping
board. When all the
gnocchi are shaped,
run the tines of a fork
over the tops to make
indentations. Keep in
Sweet potato gnocchi and hazelnut gremolata a cool place, covered
Gnocchi di patate dolci con gremolata di noci with cling film, until
they are needed.
➤ SERVES 4-6 ➤ PREPARATION 2 hours, including cooling time ➤ COOKING 30 minutes

FOR THE GNOCCHI DOUGH 1 Preheat the oven to 230°C/Gas Mark 8. To make
• 2 medium sweet potatoes, about 300g in total the gnocchi dough: wash and dry the sweet
• 1 tsp very finely chopped sage leaves potatoes, cut a small slit in their skins, place in
• 30g finely grated parmesan cheese the oven and bake for 45 minutes, or until
• sea salt and freshly ground black pepper fork-tender. Remove from the oven and leave to
• 60g sweet rice flour cool completely.
• 60g millet flour 2 Cut the cooled sweet potatoes in half. Scoop the
• 60g almond flour flesh into a medium bowl and mash with a potato
FOR THE GREMOLATA masher. Stir in the sage and parmesan, and season
• 15g hazelnuts, roughly chopped with salt and pepper. Stir in the sweet rice flour,
• 1 tbsp finely chopped flat-leaf parsley millet flour, and almond flour, mixing together
• ½ tsp lemon zest well to form a soft, sticky dough.
• 1 tbsp freshly grated parmesan cheese 3 To make the gremolata: in a non-stick frying pan,
FOR THE CHEESE SAUCE dry-fry the hazelnuts over a medium heat for just
• 120ml double cream 2 minutes, stirring frequently, until golden brown
• 115g grated cheese, such as Gruyère or fontina in places. Remove from the heat. Once cool, rub
• 1 tsp sweet rice flour them well in a clean tea towel to remove as much
of the skins as possible. Set aside to cool, then
finely chop.
4 Bring a large pan of salted water to the boil. In a
small bowl, mix together the hazelnuts, parsley,
lemon zest, and parmesan. Season well with black
pepper. Shape the gnocchi according to the
instructions given above.
5 Reduce the boiling water to a simmer. Working in
batches, add the gnocchi to the water and cook
for 4-5 minutes until they float to the surface.
Remove with a slotted spoon and place on a plate
lined with kitchen paper to absorb the water.
6 To make the cheese sauce, add the cream and
grated cheese to a small saucepan. Scatter the
sweet rice flour over the surface and whisk in.
Slowly bring to the boil, stirring constantly, until
the sauce thickens and starts to bubble. Reduce
the heat to low and cook for 1 minute more, until
thick and smooth. Season with black pepper.
7 Grease a large, shallow, ovenproof dish. Arrange
the gnocchi in an even layer in the dish. Spread
the cheese sauce over the top. Transfer to the top
shelf of the oven and bake, uncovered, for 10-12
minutes until the top is golden brown and crispy.
Remove from the oven and leave to cool for 5-10
minutes. Scatter the top with the hazelnut
gremolata before serving.

60 ITALIA! August 2018