SebagO potatO and pecOrino gnoCchi Sebago Potato and Peccorino ...
S e b a g O p o tat O and pecOrino gnoCchi pancetta, sprouting broccoli, crisp sage
Sebago Potato and Peccorino Gnocchi INGREDIENTS:
GNOCCHI 1.5kg Sebago potatoes skin on, washed 2 cups plain flour 100g pecorino, grated fine 2 eggs, beaten Sat/pepper SAUCE 200ml extra virgin olive oil ½ cup sage leaves 100g pancetta, diced 1 clove of garlic, finely sliced 2 large ripe tomatoes 2 cups sprouting broccoli tips ½ cup picked parsley leaves 100g pecorino, finely shaved Extra virgin olive oil to finish METHOD:
Boil whole potatoes until they are tender. While still warm peel and pass through a potato ricer. At the same time, set 6L of water, salted, to boil. Make a well in the centre of the potato and sprinkle with 2/3’s of the flour. Place egg and salt in centre of well and stir in.
Once the egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently for another 4 minutes until ball is dry to touch, adding more flour as needed. Cut dough into four pieces and, one at a time, roll into a long snake-like shape, with a diameter of a 10c piece. Cut the elongated dough at 2cm intervals and reserve on a well-floured tray. In a shallow pan, add 100mls of olive oil and heat. Add sage leaves and allow to crisp, remove and set aside. Reduce heat to medium. Add pancetta and garlic and sauté for 2mins, and add broccoli and tomatoes that you have crushed with your hands. Sauté over medium heat. Add gnocchi to rapidly boiling water and gently stir. The gnocchi is cooked when it starts to float. Just before removing the gnocchi, add 200mls of the gnocchi cooking water to the sauce base and increase the heat. Remove gnocchi using a slotted spoon and place with the sauce. Swirling the pan, add butter and the rest of the olive oil. Swirl pan to allow the sauce to combine and thicken. Serve on a large plate, with the pecorino, crispy sage leaves and fresh olive oil.
Serve with: Golden Ale
THE Chancer Soft pillows of potato are matched with smooth, oily and lightly smoky pancetta which The Chancer cuts with its crisp and fruity character. Hoppy and fruity The Chancer has a friend in Pecorino.
Sebago Potato and Peccorino Gnocchi INGREDIENTS:
GNOCCHI 1.5kg Sebago potatoes skin on, washed 2 cups plain flour 100g pecorino, grated fine 2 eggs, beaten Sat/pepper SAUCE 200ml extra virgin olive oil ½ cup sage leaves 100g pancetta, diced 1 clove of garlic, finely sliced 2 large ripe tomatoes 2 cups sprouting broccoli tips ½ cup picked parsley leaves 100g pecorino, finely shaved Extra virgin olive oil to finish METHOD:
Boil whole potatoes until they are tender. While still warm peel and pass through a potato ricer. At the same time, set 6L of water, salted, to boil. Make a well in the centre of the potato and sprinkle with 2/3’s of the flour. Place egg and salt in centre of well and stir in.
Once the egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently for another 4 minutes until ball is dry to touch, adding more flour as needed. Cut dough into four pieces and, one at a time, roll into a long snake-like shape, with a diameter of a 10c piece. Cut the elongated dough at 2cm intervals and reserve on a well-floured tray. In a shallow pan, add 100mls of olive oil and heat. Add sage leaves and allow to crisp, remove and set aside. Reduce heat to medium. Add pancetta and garlic and sauté for 2mins, and add broccoli and tomatoes that you have crushed with your hands. Sauté over medium heat. Add gnocchi to rapidly boiling water and gently stir. The gnocchi is cooked when it starts to float. Just before removing the gnocchi, add 200mls of the gnocchi cooking water to the sauce base and increase the heat. Remove gnocchi using a slotted spoon and place with the sauce. Swirling the pan, add butter and the rest of the olive oil. Swirl pan to allow the sauce to combine and thicken. Serve on a large plate, with the pecorino, crispy sage leaves and fresh olive oil.
Serve with: Golden Ale
THE Chancer Soft pillows of potato are matched with smooth, oily and lightly smoky pancetta which The Chancer cuts with its crisp and fruity character. Hoppy and fruity The Chancer has a friend in Pecorino.
