- 500 g Redskin potatoes
- 100–120 g stoneground unbleached cake flour, plus extra for dusting
- 1 large free-range egg, beaten
- 1 cavolo nero leaves bunch
- 1 garlic large clove, chopped
- ½ cup good-quality olive oil
- ¾ cup pecorino cup finely grated
- Salami, sliced, for serving
- Pecorino shavings, for serving
Boil the potatoes in their skins until tender. Drain immediately and keep as dry as possible.
Once the potatoes are just cool enough to handle, slip the skins off and force through a potato ricer.
Sift half the flour over the potato and add the egg to the potato mixture.
Lightly mix the ingredients, adding more flour as you shape it into a ball.
Dust a work surface with flour and roll a quarter of the dough into a rope. Cut into pieces and shape into little pillows using the tines of a fork. Repeat with the remaining dough. Dust a tray with flour and place the gnocchi on the tray until you are ready to cook them.
Fill a large saucepan with water, add salt and bring to a boil. Cook the gnocchi in the boiling water in batches, using a slotted spoon to remove them once they float to the top. Place on a warm plate.
Remove the centre ribs from the cavalo nero leaves, then boil the leaves for 3–4 minutes. Drain and roughly chop. Place in a blender with the garlic and olive oil. Blend to form a sauce, then stir in the pecorino and add more olive oil if necessary.
To serve, spoon the cavolo nero sauce over the gnocchi, then top with salami and pecorino shavings. Serve with extra sauce on the side. The cavolo nero sauce can be stored in the fridge for up to 2 days.
Cook’s note: If you don’t have a potato ricer, use a coarse metal sieve and a spatula to push the potato through the sieve.