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Categories:Viewed: 65 - Published at: 9 years ago
Ingredients
- 12 eggs poached
- chives minced, as needed
- 1/2 pork belly
- lardo as needed
- 1 pound flour
- 8 whole eggs
- 5 pounds potatoes
- 1/4 cup Parmesan cheese
- 1 pinch nutmeg
Method
- 1. Melt down lardo
- 2. Confit pork belly in melted lardo for 4 hours until tender
- 3. Remove belly and rough chop
- 1. Cook potatoes in 350°F oven, skin-on, until tender
- 2. Once tender, remove skin and process through food mill, let cool
- 3. Make a well with the flour, add potatoes and slowly incorporate eggs into the dough
- 4. Mix by hand until dough is a pliable ball; do not over-mix
- 5. Roll into long barrels, cut into 1/2-in. pieces
- 6. Poach in salted boiling water until gnocchi floats
