Wash the potatoes, chop into 3cm chunks and cook
in a large pan of boiling salted water for 12
minutes, or until tender. Meanwhile, heat 1-2 Tbsp
EVOO in Dutch oven. Cook kielbasa and onions until
lightly browned. Remove from pan, keeping warm.
Drain the potatoes and steam dry for 2 minutes,
then return to the pan and mash well. Taste and
season with sea salt and black pepper, then tip on
to a clean work surface. Fill the empty pan with
boiling kettle water and place on a high heat. Use
your hands to scrunch the flour with the potato,
then divide into 24 pieces. Squeeze each in your
palm to compress, into little uneven gnocchi, then
drop into the boiling water for 1 minute, or until
they float.
Saute asparagus in Dutch oven on a medium-low heat
with 1 Tbsp of EVOO, stirring occasionally.
Strip in most of the thyme leaves, then use a
slotted spoon to add the gnocchi straight in.
Finely grate over most of the Parmesan and toss
well, adding 100ml of gnocchi cooking water to
emulsify it into a nice sauce. Taste, season to
perfection, then dish up. Grate over the remaining
Parmesan, strip over the remaining thyme, and
finish with a little drizzle of extra virgin olive
oil.
Originally Submitted
4/13/2019
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