This is a tasty winter dish, with a change from the usual, roasted potatoes. The Gnocchi looks harder than it is, if at first you don’t succeed, try try again, you’ll be a dab hand in no time!


Serves 4

1 ham hough

1 clove of garlic

1 onion

2 – 3 sprigs thyme

2 – 3 sprigs rosemary

For the Gnocchi

250g rooster potatoes

1 bunch of chives

50g of 00 flour

salt – to taste

20g parmesan

nutmeg – to taste

1 egg

100g parmesan

50g butter


Pre heat the oven to 180 degrees

Put the ham hough in a pot of cold water, add the onions, garlic, thyme & rosemary, bring to the boil, then simmer for about 2 hours. When cooked, take out, let cool down and pass the stock and keep the stock to one side in a small pan until neede later to finish the dish. When the ham hough is cold, pick the meat off the bone, try to keep in reasonable size pieces.

For the gnocchi. Put the potatoes into the oven and bake in their skins for about 1 hour until cooked through. Once cooked through, take out and let cool for 10 minutes, then scoop out the flesh from the potatoes and pass through a sieve or a potato ricer if you have, into a bowl. Add the 00 flour, egg and seasoning with the nutmeg, mix gently but quickly, add in the chopped parsley and chives, mixing well. Take out the bowl and roll into cylinders, then cut into even pieces.

Boil a pan of boiling salted water, and once the water is boiling rapidly, place your pieces of gnocchi into the water and cook, once they then float to the surface of the water you know they’re cooked. Take out of the water and place into non stick pan, then fry to get anice even golden colour all around.

Using a speed peeler, peel the parmesan, into nice big shavings.

Using a little stock in a pan, add a little butter, bring to the boil, add the ham and warm gently, then add the gnocchi. Place on the plate with a little of the herb stock, put some parmesan shaving on top

Happy Eating !

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL

Tel : 01412483801 e :