- 45 gm hazelnuts (1/3 cup)
- 200 gm Brussels sprouts (about 10), trimmed and halved
- 200 gm mild pancetta, cut into lardons
- 100 gm butter, coarsely chopped
- 60 gm golden raisins (see note)
- 1 kg Desiree potatoes, scrubbed
- 220 gm plain flour
- 1 egg, lightly beaten
- 1For potato gnocchi, place potatoes in a large saucepan of cold water, bring to the boil over high heat and cook until tender (30-35 minutes). Drain well, cool slightly. When cool enough to handle, peel and pass through a ricer into a bowl (see note). Add flour, egg and 2 tsp salt and mix gently to just combine (do not overwork). Divide dough into four, then, working with one piece at a time (cover remaining dough with a tea towel to keep warm), roll on a lightly floured surface to form a 2cm-wide cylinder. Cut into 1.5cm lengths and place on trays dusted with semolina. Cook, in batches, in boiling salted water until gnocchi float to the surface (2-3 minutes). Drain, refresh under cold running water, drizzle with oil to prevent sticking and set aside.
- 2Meanwhile, preheat oven to 180C. Scatter hazelnuts on a small baking tray and roast until golden (4-5 minutes), rub between a tea towel to remove skins, then coarsely chop and set aside.
- 3Blanch Brussels sprouts until just tender (2-3 minutes; see cook’s notes page 58), drain and set aside. Heat a large frying pan over medium-high heat, add pancetta and cook until light golden (3-5 minutes). Add butter, raisins and gnocchi, gently sauté until gnocchi is golden (3-5 minutes). Add Brussels sprouts and hazelnuts, cook until warmed through (1-2 minutes), toss to combine, season to taste and serve hot.
Note Golden raisins are available from select delicatessens. If unavailable, substitute sultanas. If you don't have a ricer, simply mash the potatoes with a fork until very smooth.