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Gnocchi with sweetbreads, peas and hazelnuts

Not technically a pasta but often served as a pasta course.

You'll need

  • 50 ml
  • extra-virgin olive oil
  • 450 gm
  • veal sweetbreads, (see note)
  • 300 gm (2½ cups)
  • frozen baby peas
  • 200 ml
  • pouring cream
  • 100 gm
  • hazelnuts, roasted, peeled and coarsely chopped, to serve
  • To serve:
  • finely grated parmesan
  • 500 gm
  • Desiree potatoes
  • 1
  • egg
  • 125 gm
  • plain flour
  • 40 gm (½ cup)
  • finely grated parmesan
  • 1 pinch
  • nutmeg

Method

  • 01
  • For gnocchi, cook potatoes in a large saucepan of boiling salted water for 15 minutes or until tender. Drain and cool slightly, then peel and pass through a potato ricer or mash until smooth. Combine potato and remaining ingredients in a large bowl, mix gently until just combined and season to taste with sea salt and freshly ground black pepper. Bring a large saucepan of lightly salted water to the boil over high heat. On a lightly floured work surface roll portions of the dough to 1.5cm-thick lengths and cut into 2.5cm pieces. Cook gnocchi in batches in boiling water until they float to the surface. Using a slotted spoon remove gnocchi to a bowl of iced water. Repeat with remaining dough.
  • 02
  • Heat olive oil in a large frying pan, add sweetbreads and cook over high heat until golden. Drain excess fat, then add peas, pouring cream and gnocchi and simmer for 2 minutes or until cream is reduced and gnocchi warmed through. Scatter with hazelnuts and parmesan and serve immediately.

Note To prepare sweetbreads, bring 1 litre of salted water to the boil with 1 tbsp white vinegar, add sweetbreads and simmer for 5 minutes or until cooked. Drain, peel skin and remove fat and cut into 2cm pieces.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2007

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