鲍鱼tv

Yield – 4 Portions

Prep time – 25 minutes

Cook time – 1 hour and 15 minutes

Gnocchi

Ingredients:

2 baker potatoes

1 egg yolk

100g “00” flour

Pinch of salt

Recipe:

Bake the potatoes until soft – for about an hour, and scoop out the flesh into a bowl.

Mash and then mix in the egg, flour and salt.

Knead and then roll into a half inch thick round. Cut off strips and roll each strip. Cut bite size pieces and roll down a fork to dent.

Poach in simmering water until they float.

Rose Veal salami and Sperrin cheddar veloute

Ingredients:

1 onion, finely chopped

1 clove garlic, crushed

25g butter

100ml dry white wine

125ml double cream

100g Sperrin cheddar, grated

6 slices Broughgammon Rose veal salami, shredded

Handful chopped parsley

Recipe:

Cook the onion and garlic in the butter until soft and golden. Add the wine and boil to reduce by half. Add the cream and reduce to spoon coating consistency. Add the cheese and when melted add the salami and parsley. Check seasoning and toss in the cooked gnocchi.

Oat Pangrattato

Ingredients:

25g butter

1 clove garlic, crushed

2 chopped spring onions

50g oats

2 tablespoons finely chopped parsley

1 teaspoon thyme leaves

Recipe:

Melt the butter and cook the garlic gently until golden. Add the spring onions and oats and fry until golden. Add the parsley and thyme and mix well. Spoon onto the gnocchi.