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Gnocchi with sweetbreads, peas and hazelnuts

Australian Gourmet Traveller Italian main course recipe for gnocchi with sweetbreads, peas and hazelnuts
Gnocchi with sweetbreads, peas and hazelnuts

Gnocchi with sweetbreads, peas and hazelnuts

William Meppem

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

Ingredients

Method

Main

1.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.
2.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.

Notes

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