#WVHarvest Navigation:
Harvest Home | Harvest Winemaker Q & A | Harvest Recipes | Harvest Report | Harvest Community Support

#WVHARVEST2020


Domaine Drouhin Oregon  |  “Gorgonzola Gnocchi with Winter Greens”

From Chef Dean Cambray. Serves 4.

 

Gorgonzola Gnocchi with Winter Greens

Ingredients

  • 9 oz rock salt
  • 1 1/4 lbs potatoes
  • 4 oz 00 Flour
  • 2 oz Parmesan finely grated
  • 1 tbsp olive oil
  • 1 egg, plus one yolk
  • 1 pinch nutmeg
  • 1 pinch sea salt

Gorgonzola and Silverbeet cream

  • 1/4 cup white wine
  • 1 golden shallot peeled and finely diced
  • 1 bay leaf
  • 3 peppercorns
  • 1/2 cup chicken stock
  • 1 cup cream
  • 2 1/2 oz Gorgonzola cheese crumbled
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 1 bunch Silverbeet (Swiss chard) washed and dried

Instructions

  1. For the gnocchi, preheat the oven to 360˚F. Spread the rock salt onto a baking sheet and sit the potatoes on it. Bake for 1-11/2 hours, until tender when pierced with a knife.

  2. Cut the potatoes in half lengthways, scoop out the flesh and pass through a mouli or potato ricer into a large bowl. While still warm add the flour, parmesan, olive oil, egg and egg yolk. Season with salt, nutmeg.

  3. Gently mix together, then gather into a dough and turn out onto a lightly floured bench.

  4. Divide the dough into 2 portions. Roll into logs 1 inch wide and cut each into 1 inch logs. Bring a large pot of water to the boil.

  5. Meanwhile, to make the Gorgonzola and silverbeet cream, combine the shallots, wine, bay leaf, peppercorns in a small saucepan over a medium heat. Bring to the boil and cook until reduced by two-thirds. Add the stock and boil until again reduced by two-thirds. Stir in the cream and cook until reduced by half. Pass through a fine sieve into a clean saucepan. Add the Gorgonzola  and whisk over a low heat until combined.

  6. Separate the silverbeet leaves from the stalks. Slice the stalks finely on an angle. Finely chop the leaves. Heat the oil in a large frying pan over a medium heat and sauté the stalks until just tender. Reduce the heat and add the Gorgonzola cream and the leaves. Cook until heated through and the leaves are tender.

  7. Cook the gnocchi in the pot of boiling water in batches for 2-3 minutes, or just until they start to float to the top. Lift out with a slotted spoon and add to the Gorgonzola mixture.

  8. Check the seasoning and the consistency of the sauce (thin with a little cream if too thick). Divide between serving plates and serve immediately.