Gochujang Rosé Gnocchi

Method

1. Scrub the potatoes and put them, skins on, in a 20 cm pot with cold water to cover by 2 cm. Bring to the boil on high heat, then lower to medium heat and cook for about 30 min in total, until a skewer slides in easily.

   Add in this stepFloury potatoes, similar size 500 g

   high heat→medium heat

2. Peel while hot, press through a ricer, spread out and let the steam escape for 5 minutes. Add the salt and flour and knead gently for no more than a minute, then roll into 2 cm ropes and cut into 2 cm pieces, using some of the flour for dusting. Overworking makes them tough.

   Add in this stepSalt (for the dough) ½ tspPlain (all-purpose) flour 150 g

3. Pour 3 L of water into a large pot and start bringing it to the boil on high heat. Add the coarse salt once it boils. Make the sauce while the water heats.

   Add in this stepCoarse salt (for the cooking water) 1½ tbsp

   high heat

4. Cut the bacon into 1 cm strips and thinly slice the onion. Fry the bacon in a 26 cm pan on medium heat for 4 min, until the fat runs and the edges crisp, then add the onion and garlic and cook for 2 min more, until the onion is soft and translucent.

   Add in this stepStreaky bacon 60 gOnion ½Garlic cloves, finely chopped 2

   medium heat

5. Stir in the gochujang and tomato purée and fry for 30 seconds to cook out the raw taste, then pour in the cream and milk. Lower to medium-low heat and simmer for 3 min, stirring, until thick enough to coat the back of a spoon, then turn the heat right down. Boiling hard can split the cream.

   Add in this stepGochujang (Korean chilli paste) 1½ tbspTomato purée (paste) 1 tbspDouble or heavy cream 120 mlWhole milk 80 ml

   medium-low heat

6. Cook the gnocchi in the boiling water on high heat in 1 batch(es), about 2 min each: 30 seconds after they float, lift them out with a slotted spoon straight into the sauce. Keep back a ladle of the cooking water.

   high heat

7. Put the pan on low heat, add the Parmigiano and toss gently for 1 min. If the sauce is too thick, loosen it with a little cooking water. Plate and scatter with sliced spring onions.

   Add in this stepParmigiano Reggiano, finely grated 20 gSpring onions 1

   low heat