E'cco Bistro's Potato Gnocchi with Gorgonzola, Spinach & Pine Nuts
This is an iconic dish by owner/chef Philip Johnson of E'cco Bistro in Brisbane Australia. You can simply sprinkle with parmesan, or be a bit fancy and make a parmesan crisp (simply put small rounds of grated parmesan on a baking tray in the oven for around 6 minutes, then let cool to crisp.) During winter, E'cco serves them with a bit of grated truffle too.
Serves 6
2 tbs olive oil
4 golden shallots, sliced
3 garlic cloves, sliced
185ml (3⁄4 cup) dry white wine
450ml cream
200g English spinach, stems removed
100g fully matured gorgonzola
(piccante) cheese, roughly chopped
Juice of 1⁄2 lemon
Shaved parmesan cheese
40g (1⁄4 cup) pine nuts, roasted
Potato Gnocchi:
750g waxy potatoes, such at bintje
150g (1 cup) strong flour
1 egg, lightly beaten
50g (1⁄2 cup) freshly grated parmesan
cheese
Pinch of freshly grated nutmeg
Sea salt and freshly ground black
pepper
Olive oil
To make the potato gnocchi, steam the potatoes until tender, allow to cool a little, then peel and pass through mouli or sieve into a bowl – you should have 500g cooked potato.
Fold the flour into the potato, then gently stir in the egg, parmesan and nutmeg and season with sea salt and black pepper – do not overwork thebmixture, or the gnocchi will be tough.
To shape the gnocchi, roll the mixture into cylinders about 2.5cm in diameter. Using a floured knife, cut the cylinders diagonally into 2.5cm lengths.
Bring a large saucepan of salted water to a simmer. Add the gnocchi and cook for 5-8 minutes, or until they float.
Remove one gnocchi from the water and test – it should be cooked in the centre and not gluey. When cooked, drain the gnocchi and refresh in iced water, then drain again. Toss with a
little olive oil and store, covered, until required.
Heat the olive oil in a large, heavy-based frying pan over medium heat and sauté the shallot and garlic for 6-8 minutes, or until the shallot is soft but not coloured. Add the wine and stir well to deglaze the pan, simmering for 5 minutes, or until the wine is reduced by half.
Stir in the cream and continue to simmer for 5-8 minutes, or until the mixture is reduced by one-third. Add the spinach, gorgonzola and lemon juice, and season to taste with sea salt
and black pepper. Keep warm.
Meanwhile, bring a large saucepan of salted water to a simmer. Add the gnocchi and reheat for several minutes to warm through. Drain, then add to the sauce and mix lightly.
To serve, spoon into shallow bowls, top with shaved parmesan and scatter with
pine nuts.