Cavolo Nero, Gnocchi & Pecorino Romano

• porções: For four to six: 500g wh

Ingredientes

For four to six:

500g white potatoes (Maris Piper or similar general purpose potato)

1 medium free range egg

About 130g Italian 00 Aour (depending on the potatoes used you may need more or less)

2 heads of cavolo nero

2 garlic cloves, chopped

1 handful of grated Parmesan

Flaky sea salt and black pepper

2-3 good glugs of extra virgin olive oil

Pecorino, to serve

Instruções

First make the gnocchi. Boil the potatoes until just cooked, drain and when cool enough to handle pull the skin off and leave them to cool completely. (Cooking them in their skins keeps in more of the flavour.) When the potatoes are cold, grate finely.

Add the egg to the grated potato and about the same volume of four as the potato - it should be around 130g but could be more or less. Now knead the mixture into a dough - you are looking for it to become one coherent mix with nothing sticking to the work surface. Roll the dough into long 1cm thick sausages and then cut at 1cm intervals.

To use the gnocchi immediately, you simply cook them in boiling salted water, remove them when they rise to the top and throw them straight in to your chosen sauce.

To use the gnocchi later, place them in boiling water until they bob to the surface, remove and put on a large tray with enough olive oil to coat - this stops them from sticking to each other - and cover the tray with clingfilm. Put in the fridge until needed then simply put the gnocchi into boiling water for 30 seconds before transferring to your sauce.

For the sauce, take the cavolo nero and pull the leaves off the woody stems. Blanch till tender - about 4 minutes - and refresh in cold water, retaining some of the cooking liquid.

Roughly chop the leaves and place in a food processor with the chopped garlic, grated Parmesan, a pinch of salt and pepper and the extra virgin olive oil (use more or less according to how rich you'd like the sauce to be). Blitz, and slowly add some cooking liquid until you have a thick sauce consistency.

Heat the sauce in a pan, adding a little more water if it sticks and throw in the cooked gnocchi and heat through. Scatter some shaved Pecorino over the top and serve.

Notas

POLPO 194