Grana Padano Gnocchi
300g Maris Piper potatoes
85g of flour
1 whole egg
50g grated Grana Padano Riserva
Cacio e pepe:
80g of unsalted butter
40g of Grana Padano Riserva, finely grated
1/2 tsp of Sarawak pepper, broken up in a pestle and mortar or a pepper mill
Gnocchi Cooking water
Pinch of salt
Carefully hand-pick nettles with gloves, pick off the leaves and wash them in cold water, extremely well. Then blanch the leaves in salted, boiling water for 2 minutes. Refresh in cold water, dry and squeeze and finely chop. Then reserve to one side.
Get your Guanciale thinly sliced at your local Italian deli. This is optional and could be substituted for speck or even thin slices of lardons.
Wash the Maris piper potatoes and prick them with a fork. Place the potatoes on a flat oven tray and cover with an even layer of Rock salt. Cook at 180c full fan until a knife can go through them without any resistance.
Once cooked, pass the potatoes through a drum sieve or a Tammi, then add into a bowl with the remaining gnocchi ingredients, using a table knife to cut the ingredients into the potato
Avoid over-working the dough to ensure that they remain light and fluffy.
Place a saucepan on the heat and bring to the boil. Roll the gnocchi dough into cylinders and cut these into squares. Then roll the squares into ball shapes. Using a gnocchi board, roll them off the board onto a sheet of parchment paper. If you don’t have a gnocchi board, you can also use the back of a fork.
Before cooking the gnocchi, get a large sauté pan on a medium heat for the Cacio e pepe. Add the Sarawak pepper for a few seconds and then add the butter. Once the butter is melted, add equal parts of cooking water and bring to a simmer. Once you’re at this stage, turn the Cacio e pepe off the heat and place to the side.
Add salt to the water and drop the gnocchi into the water. Once they have come to the surface of the water, they are ready (2 minutes).