Gnocchi with Rose Veal Salami and Sperrin Cheddar Veloute, Oat Pangrattato
Difficulty hard
Preparation Time (mins) 25 mins
Cooking Time (mins) 1 hour and 15 mins
Servings 4
Gnocchi
- 2 baker potatoes
- 1 egg yolk
- 100g “oo” flour
- Pinch salt
Rose Veal salami and Sperrin Cheddar Veloute
- 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
Oat Pangrattato
- 25g butter
- 1 clove garlic, crushed
- 2 chopped spring onions
- 50g oats
- 2 tablespoons finely chopped parsley
- 1 teaspoon thyme leaves
Main Instructions
- Bake the potatoes until soft – 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 a simmering water until they float.
Rose Veal salami and Sperrin Cheddar Veloute Instructions
- 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 Instructions
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- 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.
