Ingredients for 4 people
2 Packets of De Cecco potato gnocchi
2 Shallots finely chopped
1/2 Cauliflower in small pieces
1 Small potato Agria cut in small cubes
1 tablespoon of butter
1/2 Litre of vegetable stock
1 Clove of garlic
1/2 Cup of cream
1 Tablespoon of extra virgin olive oil
1 Packet of cavolo nero stalks removed and roughly chopped
150g of smoked pancetta cut in 2cm cubes
To make the cauliflower cream. In a small sauce pan fry the shallots and garlic with a little extra virgin olive oil for a couple of minutes at medium heat. Add the potato and
Add the stock just to cover the vegetable and then add the butter. Let it simmer until the potatoes are soft. Season with salt and transfer into a blender. Whiz to a soft pure whilst adding the
In a large pan fry the pancetta until coloured.
In a large pot of salted boiling water cook the cavolo nero for 7-8 minutes then in the same pot drop the gnocchi and cook until they rise to the surface.
Add the cauliflower cream into the pancetta pan. Drain the gnocchi and cavolo nero and toss them into the pan and mix.
Serve with Parmigiano Reggiano and drizzle a little extra virgin olive oil on top.