Gnocchi with sweetbreads, peas and hazelnuts

AT A GLANCE

  • Serves 6 people

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

  • 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.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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