Pillowy potato gnocchi in a silky parmesan cream sauce with finely chopped speck, buttery mushrooms, garlic and fresh parsley. Buy good-quality gnocchi from a fancy grocer and let the sauce do the talking.
Pillow Talk: Creamy Speck and Mushroom Gnocchi
Pillowy potato gnocchi in a silky parmesan cream sauce with finely chopped speck, buttery mushrooms, garlic and fresh parsley. Buy good-quality gnocchi from a fancy grocer and let the sauce do the talking.
Ingredients
Method
- Bring a large saucepan of generously salted water to the boil.
- Heat the olive oil and half the butter in a large skillet over medium heat. Add the speck and cook for 3–4 minutes until lightly golden and fragrant. Keep the pieces tender rather than cooking them until very crisp.
- Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
- Add the remaining butter and shallot. Cook for another 2–3 minutes until the shallot softens. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the white wine and scrape up any flavour from the bottom of the pan. Allow the wine to bubble for approximately 1 minute.
- Reduce the heat and stir in the cream. Bring to a gentle simmer, then add the parmesan and stir until melted and smooth.
- Season with freshly cracked black pepper and a pinch of salt. Taste and adjust, keeping in mind the speck and parmesan already add saltiness.
- Add the gnocchi to the boiling water and cook until they float to the surface, approximately 2–3 minutes. Reserve ⅓ cup of the cooking water before draining.
- Add the gnocchi and most of the parsley to the skillet. Toss gently until coated in the sauce, adding a splash of cooking water as needed to keep it silky and glossy.
- Spoon into shallow bowls and finish with the remaining parsley, generous finely grated parmesan and another crack of black pepper.
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