Purple Congo - its a variety of potato that has a dark blue skin & dark blue flesh. I'd always been curious if the colour would remain after cooking. Well it does (see previous post). Being a floury type of potato the Purple Congo is ideal for gnocchi and the colour would add another dimension to any dish, so if you can find some try them!
500g Purple Congo potatoes, peeled
150g plain flour
1/2 beaten egg
1 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1x 400g can tomatoes
100g Wild rocket, roughly chopped
1 clove garlic finely chopped
1/2 onion, chopped
1/4 stp dried chili flakes
1/4 cup red wine
2 tbls olive oil
Fresh grated Parmesan to serve
2 rashes bacon roughly diced
1 tbls goose fat
Cut the potato into equal sized pieces & place into a steamer.
Steam until just cooked
Pass through a fine mouli or potato ricer & allow to cool
Add egg, salt, pepper, nutmeg & flour & combine to form a dough.
Taste for seasoning & adjust.
Rollout into a long sausage shape & cut into 2cm (1") pillows
Set aside until needed
Add goose fat, bacon & rosemary sprig to a fry pan & gently cook over low heat, stiring occasionally until bacon is crisp
Drain, remove Rosemary sprig, & scatter bacon over paper towel to absorb excess fat
Heat the oil in a saucepan & add onion, garlic & dried chili
Sweat until the onion is tender
Add thyme sprig & tomatoes, sugar, & red wine & simmer
Season to taste
Bring a large saucepan of water to the boil & add salt
Preheat oven to 200c & warm a heatproof serving dish in the oven with a large knob of butter
Cook gnocchi in batches removing from the water when they rise to the surface.
Place the cooked gnocchi into the heated dish, toss in the melted butter & return to the oven while the next batch is being cooked.
Add the chopped rocket to the sauce & stir in until just wilted
Spoon the sauce over the gnocchi & sprinkle with the crispy bacon
Serve with freshly grated Parmesan