Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

May 2007

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.