Michel Roux's Gnocchi with Salted Pork and Parsley Sauce
Michel Roux's potato gnocchi are paired with tender, salted pork and generously drizzled in a creamy parsley sauce to make an irresistibly tasty dish.
Ingredients
For the ham:
For the gnocchi:
For the sauce:
Method
- Place the ham knuckle into a large casserole pan and add enough water to cover. Add the bay, garlic, rosemary, thyme and peppercorns and bring to a boil. Once boiling, reduce to a simmer, put the lid on and leave to cook gently for 2-3 hours. You will know when it’s ready as the meat will be easy to pull away from the bone. Transfer to knuckle to a plate but don’t discard the ham stock.
- Cook the potatoes whole in a pan of boiling water until tender. Depending on the size of your potatoes this will take 25-30 minutes. Once cooked, peel and pass through a potato ricer. The potato mash must still be piping hot when you transfer it to a lightly floured surface. Make a well in the centre then add the egg, flour and semolina with a pinch of salt. Gradually mix everything together until the dough does not stick to the surface anymore, adding more flour if necessary.
- Divide the dough into 4 (this makes it easier to work with) then roll out each one into a long sausage of approximately 2cm wide. Cut the sausages into small pieces, about 2cm long with a knife. Roll each piece over a back of a fork to get a nice shape.
- Once all the gnocchi’s have been rolled, cook them immediately in a large pan of boiling salted water for 3-4 minutes or until they float on top of the pan. Drain carefully as they are fragile then lay out on a plate or baking tray. Heat up a large frying pan and add the butter with a splash of olive oil and pan fry the gnocchi until golden brown, turning regularly. You may need to work in batches.
- To make the sauce, add the butter to a saucepan and leave to melt over a medium heat. Add the flour then whisk together and continue to cook for 30 seconds. Gradually whisk in about 200ml warm ham stock to make a smooth sauce. Pour in the cream, whisking once again. Remove from the heat then add the chopped parsley.
- When you’re ready to serve, divide the gnocchi between your plates followed by chunks of tender ham. Drizzle over a generous amount of parsley sauce and serve right away.
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