Gnocci

(serves 6)

150g piece speck, cut into 5mm chunks

2 cloves of garlic, minced

½ cup parsley, chopped

1 kg fresh gnocchi

1 bunch broccolini, cut into 2 inch lengths

1/2 cup freshly, grated Parmesan cheese

500g brussel sprouts, cut in half

Fresh parsley, chopped

30g butter

1 lemon zested

olive oil

salt and black pepper

1 chilli, chopped

freshly grated Parmesan, for serving

Place the gnocci in a large pot of salted boiling water & cook for a few minutes then drain. Heat a large frying pan and add the speck and cook until the fat renders down and it is golden brown. Remove the speck and add the brussel sprouts cut side down. Season with salt and pepper and cook for a few minutes until golden. Shake the pan and turn the sprouts to cook on the dome side. Remove from the pan and add the garlic and gnocci and toss with the butter. Season with salt and pepper. Add the broccolini, lemon zest and chilli and keep tossing until golden. Add the brussel sprouts and season to taste. Toss with fresh parsley and freshly grated parmesan. Spoon into a serving bowl and enjoy with a nice bottle of red.