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He shares his knowledge in a new cookbook.</p><div class="sc-1da33121-0 djsVGM"><div data-testid="article-author" class="sc-1da33121-1 kqGknt"><div><span class="sc-1da33121-3 cUMhDw">Andreas Papadakis</span><p data-testid="article-datetime" class="sc-1da33121-4 iyjeEU"><time data-testid="storytile-timestamp" dateTime="2024-07-29T22:00:00+08:00">July 29, 2024</time></p></div></div><div class="sc-1da33121-5 dDFKwf noPrint" data-testid="article-actions"><div class="sc-1da33121-6 dqNmHJ"><div class="sc-cc955f69-0 bSBcHU"><button aria-checked="false" aria-label="Save article to read later" role="switch" type="button" class="sc-cc955f69-1 llblJV"><svg fill="none" height="24" stroke="currentColor" stroke-width="1.5" viewBox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg" class="sc-37ae8458-0 bShwMW"><path d="M5.75 4C5.75 3.86193 5.86193 3.75 6 3.75H18C18.1381 3.75 18.25 3.86193 18.25 4L18.25 19.7709L12.8004 16.9682C12.2981 16.7099 11.7019 16.7099 11.1996 16.9682L5.75 19.7709L5.75 4Z"></path></svg><span class="sc-cc955f69-2 huPHkX">Save</span></button><div aria-hidden="true" class="sc-13c8dc5a-0 hEjQGj" role="tooltip"><button type="button" class="sc-37ae8458-1 aHKjJ">Log in</button>, <a href="https://watoday.myfairfax.com.au/channel/cWvEleexy48f-PI5-jlBnw/members/signups/new?callback_uri=%2Fgoodfood%2Frecipes%2Fthe-secrets-to-making-perfect-gnocchi-from-a-cult-melbourne-chef-20240723-p5jvvk.html" class="sc-5253e565-11 sc-37ae8458-5 iczfBg bAxagq">register</a> or <a href="https://subscribe.watoday.com.au/?promote_channel=HI_HL_GNL" class="sc-5253e565-11 sc-37ae8458-5 iczfBg bAxagq">subscribe</a> to save recipes for later.</div><div aria-hidden="true" class="sc-13c8dc5a-0 hEjQGj sc-37ae8458-3 jRZUoh" role="tooltip"><p class="sc-37ae8458-4 hRXiyX">You have reached your maximum number of saved items.</p><p>Remove items from your <a href="/goodfood/saved" class="sc-5253e565-11 sc-37ae8458-2 iczfBg OqYYh">saved list</a> to add more.</p></div><div aria-hidden="true" class="sc-13c8dc5a-0 enjNLI sc-604ab955-0 kFsJZj" role="tooltip"><p class="sc-604ab955-1 bkcRSz">Save this article for later</p><p class="sc-604ab955-2 euASXg">Add articles to your saved list and come back to them anytime.</p><button type="button" class="sc-5253e565-0 sc-5253e565-6 sc-604ab955-3 clhnVQ dXpZhL gOefEG">Got it</button></div></div><div class="sc-1da33121-7 dhWbGd"></div><div class="sc-cc955f69-0 bSBcHU"><button aria-controls="shareMenu" aria-expanded="false" aria-label="Share this content" data-ffx-event-action="cta click" data-ffx-event-attribute="article top" data-ffx-event-category="share content" data-ffx-event-label="share article" data-ffx-event-value="0" data-ffx-hittype="event" role="listbox" type="button" class="sc-cc955f69-1 llblJV"><svg height="24" fill="none" viewBox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M14 16.1961L20 11L14 5.80383V8.99999C7 8.99999 4 15 4 19C6 15 10 13 14 13V16.1961Z" fill="#0A1633"></path></svg><span class="sc-cc955f69-2 huPHkX">Share</span></button></div></div></div></div><div class="noPrint article" id="meter-prompt-piano-id"></div></header><div class="sc-ba3b934f-0 jwfccj"><div data-testid="beyondwords-accordion-content" class="sc-ba3b934f-2 cezePF"><div data-testid="beyondwords-player-container" class="sc-ba3b934f-6 kkWxpr"><div id="beyondwords-player"></div></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>Andreas Papadakis says it was a stint working as a chef on the Greek island Santorini that gave him his work ethic. Which you assume is just a cheeky way to open his cookbook, <em>Tipo 00, The Pasta Cookbook.</em></p><p>But he is not joking. It was a tough gig that involved “working for seven months straight with no days off and a double shift every day”.</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.4725%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_58/t_crop_custom/q_86%2Cf_auto/829080aa051d0db34c4c1dd9f8049d308f27292d, https://static.ffx.io/images/$zoom_0.4725%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_58/t_crop_custom/q_62%2Cf_auto/829080aa051d0db34c4c1dd9f8049d308f27292d 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.4725%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_58/t_crop_custom/q_86%2Cf_auto/829080aa051d0db34c4c1dd9f8049d308f27292d, https://static.ffx.io/images/$zoom_0.4725%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_58/t_crop_custom/q_62%2Cf_auto/829080aa051d0db34c4c1dd9f8049d308f27292d 2x"/><img alt="Andreas Papadakis from Tipo 00." loading="lazy" src="https://static.ffx.io/images/$zoom_0.4725%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_58/t_crop_custom/q_86%2Cf_auto/829080aa051d0db34c4c1dd9f8049d308f27292d" srcSet="https://static.ffx.io/images/$zoom_0.4725%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_58/t_crop_custom/q_86%2Cf_auto/829080aa051d0db34c4c1dd9f8049d308f27292d, https://static.ffx.io/images/$zoom_0.4725%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_58/t_crop_custom/q_62%2Cf_auto/829080aa051d0db34c4c1dd9f8049d308f27292d 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Andreas Papadakis from Tipo 00.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Kristoffer Paulsen</span></cite></figcaption></figure><p>And it categorically confirmed in him a passion to be a chef.</p><p>His passion to craft the finest Italian pasta led him to buddy up with two other hospo pros and open Tipo 00 in Melbourne’s Little Bourke Street in 2014. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>“We wanted to feed people well with beautiful ingredients in an atmosphere that was fun and casual,” he says.</p><p>Ten years on, crowds continue to spill into the street waiting to land a spot at one of the tables.</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.126%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/7200477d063112af285dfa5cd543fd229e614b90, https://static.ffx.io/images/$zoom_0.126%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/7200477d063112af285dfa5cd543fd229e614b90 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.126%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/7200477d063112af285dfa5cd543fd229e614b90, https://static.ffx.io/images/$zoom_0.126%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/7200477d063112af285dfa5cd543fd229e614b90 2x"/><img alt="Perennially popular Tipo 00." loading="lazy" src="https://static.ffx.io/images/$zoom_0.126%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/7200477d063112af285dfa5cd543fd229e614b90" srcSet="https://static.ffx.io/images/$zoom_0.126%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/7200477d063112af285dfa5cd543fd229e614b90, https://static.ffx.io/images/$zoom_0.126%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/7200477d063112af285dfa5cd543fd229e614b90 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Perennially popular Tipo 00.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Ain Raadik</span></cite></figcaption></figure><p>Tipo’s cloudlike potato gnocchi has been a menu fixture since the restaurant opened. Papadakis says there are two secrets to mastering the technique.</p><p>First, use sebago or russet burbank potatoes. Then make sure you are making the gnocchi dough with cooked but cool potato flesh. Start by cooking the potatoes with the skin on, then peel them while they’re hot and pass them through a drum sieve. This makes the potato very fluffy. Then crucially, you must cool it to room temperature before adding the remaining dough ingredients. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>“The cold potato absorbs the flour better and doesn’t become gluey, as hot potato sometimes does,” Papadakis says.</p><p>Here, Papadakis shares Tipo 00’s recipe for gnocchi, along with step-by-step photographs to guide you in your quest. Served with one of the following two sauces – duck and porcini ragu or Napoli tomato sauce – that’s your next special dinner for two sorted. <em>Ardyn Bernoth</em></p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.26649285301626946%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_37%2C$y_101/t_crop_custom/q_86%2Cf_auto/ffeaff5164e451cc8f824dea37ee909c213a4c1a, https://static.ffx.io/images/$zoom_0.26649285301626946%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_37%2C$y_101/t_crop_custom/q_62%2Cf_auto/ffeaff5164e451cc8f824dea37ee909c213a4c1a 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.26649285301626946%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_37%2C$y_101/t_crop_custom/q_86%2Cf_auto/ffeaff5164e451cc8f824dea37ee909c213a4c1a, https://static.ffx.io/images/$zoom_0.26649285301626946%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_37%2C$y_101/t_crop_custom/q_62%2Cf_auto/ffeaff5164e451cc8f824dea37ee909c213a4c1a 2x"/><img alt="Tipo 00’s signature gnocchi with duck and porcini ragu." loading="lazy" src="https://static.ffx.io/images/$zoom_0.26649285301626946%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_37%2C$y_101/t_crop_custom/q_86%2Cf_auto/ffeaff5164e451cc8f824dea37ee909c213a4c1a" srcSet="https://static.ffx.io/images/$zoom_0.26649285301626946%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_37%2C$y_101/t_crop_custom/q_86%2Cf_auto/ffeaff5164e451cc8f824dea37ee909c213a4c1a, https://static.ffx.io/images/$zoom_0.26649285301626946%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_37%2C$y_101/t_crop_custom/q_62%2Cf_auto/ffeaff5164e451cc8f824dea37ee909c213a4c1a 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Tipo 00’s signature gnocchi with duck and porcini ragu.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Paul Jeffers</span></cite></figcaption></figure><h2>Gnocchi with duck and porcini ragu</h2><p>This dish has been on the menu at Tipo 00 from day one. We use corn-fed duck legs for the ragu. The dish is finished with pecorino pepato, sheep’s milk cheese studded with whole peppercorns. If you can’t find it, you could use a good pecorino romano and some cracked black pepper instead. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>The gnocchi and ragu recipes both make more than you need for two people – in fact, they will serve six – but the rest can be kept for another time. If, on the other hand, you’re cooking for more than two, you could increase the quantities of gnocchi and finishing ingredients accordingly, then complete the dish in several pans, unless you have a really large pan that will comfortably fit the amount of gnocchi and sauce so they can be tossed properly.</p><h2>Step-by-step guide to perfect potato gnocchi </h2><div><div class="sc-89c7570e-0 bELkwr"><div class="sc-89c7570e-1 eBNHlN"><div data-testid="carousel-item-0" class="sc-89c7570e-2 fAHUwR"><figure class="sc-d6a3d919-0 jKFaKN"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/682ae9607007228e4ae025185d7536d2f664537e, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/682ae9607007228e4ae025185d7536d2f664537e 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/682ae9607007228e4ae025185d7536d2f664537e, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/682ae9607007228e4ae025185d7536d2f664537e 2x"/><img alt="Step 1. Cook the potatoes with skins on, then, when they are cool enough to handle, peel off and discard the skins." loading="eager" src="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/682ae9607007228e4ae025185d7536d2f664537e" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/682ae9607007228e4ae025185d7536d2f664537e, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/682ae9607007228e4ae025185d7536d2f664537e 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption data-testid="figure-caption" class="sc-d6a3d919-1 bAbCbP"><span class="sc-d6a3d919-3 duvvXX"><span class="sc-d6a3d919-2 dmjMuL">1 / 9</span><span>Step 1. Cook the potatoes with skins on, then, when they are cool enough to handle, peel off and discard the skins.</span></span><span class="sc-d6a3d919-4 jeqIHn">Mark Roper</span></figcaption></figure></div><div data-testid="carousel-item-1" class="sc-89c7570e-2 fAHUwO"><figure class="sc-d6a3d919-0 jKFaKN"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/c473bd641f89db577158af367cb5fce15f2a99fb, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/c473bd641f89db577158af367cb5fce15f2a99fb 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/c473bd641f89db577158af367cb5fce15f2a99fb, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/c473bd641f89db577158af367cb5fce15f2a99fb 2x"/><img alt="Step 2. Pass the peeled potatoes through a drum sieve or potato ricer." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/c473bd641f89db577158af367cb5fce15f2a99fb" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/c473bd641f89db577158af367cb5fce15f2a99fb, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/c473bd641f89db577158af367cb5fce15f2a99fb 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption data-testid="figure-caption" class="sc-d6a3d919-1 bAbCbP"><span class="sc-d6a3d919-3 duvvXX"><span class="sc-d6a3d919-2 dmjMuL">2 / 9</span><span>Step 2. Pass the peeled potatoes through a drum sieve or potato ricer.</span></span><span class="sc-d6a3d919-4 jeqIHn">Mark Roper</span></figcaption></figure></div><div data-testid="carousel-item-2" class="sc-89c7570e-2 fAHUwP"><figure class="sc-d6a3d919-0 jKFaKN"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1392%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/05911d392e674c779c9b934138aeff54f833a8b1, https://static.ffx.io/images/$zoom_0.1392%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/05911d392e674c779c9b934138aeff54f833a8b1 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1392%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/05911d392e674c779c9b934138aeff54f833a8b1, https://static.ffx.io/images/$zoom_0.1392%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/05911d392e674c779c9b934138aeff54f833a8b1 2x"/><img alt="Step 3. Cover the sieved potato with a clean tea towel and leave to cool completely." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1392%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/05911d392e674c779c9b934138aeff54f833a8b1" srcSet="https://static.ffx.io/images/$zoom_0.1392%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/05911d392e674c779c9b934138aeff54f833a8b1, https://static.ffx.io/images/$zoom_0.1392%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/05911d392e674c779c9b934138aeff54f833a8b1 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption data-testid="figure-caption" class="sc-d6a3d919-1 bAbCbP"><span class="sc-d6a3d919-3 duvvXX"><span class="sc-d6a3d919-2 dmjMuL">3 / 9</span><span>Step 3. Cover the sieved potato with a clean tea towel and leave to cool completely.</span></span><span class="sc-d6a3d919-4 jeqIHn">Mark Roper</span></figcaption></figure></div><div data-testid="carousel-item-3" class="sc-89c7570e-2 fAHUwU"><figure class="sc-d6a3d919-0 jKFaKN"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/ab6b60cdca5d8fc5bae0688680390c118e89e158, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/ab6b60cdca5d8fc5bae0688680390c118e89e158 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/ab6b60cdca5d8fc5bae0688680390c118e89e158, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/ab6b60cdca5d8fc5bae0688680390c118e89e158 2x"/><img alt="Step 4. Combine 1kg of the potato with the other gnocchi ingredients in a medium bowl." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/ab6b60cdca5d8fc5bae0688680390c118e89e158" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/ab6b60cdca5d8fc5bae0688680390c118e89e158, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/ab6b60cdca5d8fc5bae0688680390c118e89e158 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption data-testid="figure-caption" class="sc-d6a3d919-1 bAbCbP"><span class="sc-d6a3d919-3 duvvXX"><span class="sc-d6a3d919-2 dmjMuL">4 / 9</span><span>Step 4. Combine 1kg of the potato with the other gnocchi ingredients in a medium bowl.</span></span><span class="sc-d6a3d919-4 jeqIHn">Mark Roper</span></figcaption></figure></div><div data-testid="carousel-item-4" class="sc-89c7570e-2 fAHUwV"><figure class="sc-d6a3d919-0 jKFaKN"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/9ff4862b3ebda1e0c57597556c5c73b68abec22a, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/9ff4862b3ebda1e0c57597556c5c73b68abec22a 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/9ff4862b3ebda1e0c57597556c5c73b68abec22a, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/9ff4862b3ebda1e0c57597556c5c73b68abec22a 2x"/><img alt="Step 5. Gently rub the dough ingredients together, taking care not to overwork the mixture. " loading="lazy" src="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/9ff4862b3ebda1e0c57597556c5c73b68abec22a" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/9ff4862b3ebda1e0c57597556c5c73b68abec22a, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/9ff4862b3ebda1e0c57597556c5c73b68abec22a 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption data-testid="figure-caption" class="sc-d6a3d919-1 bAbCbP"><span class="sc-d6a3d919-3 duvvXX"><span class="sc-d6a3d919-2 dmjMuL">5 / 9</span><span>Step 5. Gently rub the dough ingredients together, taking care not to overwork the mixture. </span></span><span class="sc-d6a3d919-4 jeqIHn">Mark Roper</span></figcaption></figure></div><div data-testid="carousel-item-5" class="sc-89c7570e-2 fAHUwS"><figure class="sc-d6a3d919-0 jKFaKN"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1392094279400933%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/b04303c3572e537a5981e0f7990b61437ddb6bde, https://static.ffx.io/images/$zoom_0.1392094279400933%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/b04303c3572e537a5981e0f7990b61437ddb6bde 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1392094279400933%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/b04303c3572e537a5981e0f7990b61437ddb6bde, https://static.ffx.io/images/$zoom_0.1392094279400933%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/b04303c3572e537a5981e0f7990b61437ddb6bde 2x"/><img alt="Step 6. Form the dough into a ball." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1392094279400933%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/b04303c3572e537a5981e0f7990b61437ddb6bde" srcSet="https://static.ffx.io/images/$zoom_0.1392094279400933%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/b04303c3572e537a5981e0f7990b61437ddb6bde, https://static.ffx.io/images/$zoom_0.1392094279400933%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/b04303c3572e537a5981e0f7990b61437ddb6bde 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption data-testid="figure-caption" class="sc-d6a3d919-1 bAbCbP"><span class="sc-d6a3d919-3 duvvXX"><span class="sc-d6a3d919-2 dmjMuL">6 / 9</span><span>Step 6. Form the dough into a ball.</span></span><span class="sc-d6a3d919-4 jeqIHn">Mark Roper</span></figcaption></figure></div><div data-testid="carousel-item-6" class="sc-89c7570e-2 fAHUwT"><figure class="sc-d6a3d919-0 jKFaKN"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/4413732e23d8b84ac67bfe8a2364b4fac100e169, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/4413732e23d8b84ac67bfe8a2364b4fac100e169 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/4413732e23d8b84ac67bfe8a2364b4fac100e169, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/4413732e23d8b84ac67bfe8a2364b4fac100e169 2x"/><img alt="Step 7. Divide the dough into six even balls." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/4413732e23d8b84ac67bfe8a2364b4fac100e169" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/4413732e23d8b84ac67bfe8a2364b4fac100e169, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/4413732e23d8b84ac67bfe8a2364b4fac100e169 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption data-testid="figure-caption" class="sc-d6a3d919-1 bAbCbP"><span class="sc-d6a3d919-3 duvvXX"><span class="sc-d6a3d919-2 dmjMuL">7 / 9</span><span>Step 7. Divide the dough into six even balls.</span></span><span class="sc-d6a3d919-4 jeqIHn">Mark Roper</span></figcaption></figure></div><div data-testid="carousel-item-7" class="sc-89c7570e-2 fAHUwY"><figure class="sc-d6a3d919-0 jKFaKN"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/0a2b5b828acfcad23f836410a3775eb76a971146, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/0a2b5b828acfcad23f836410a3775eb76a971146 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/0a2b5b828acfcad23f836410a3775eb76a971146, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/0a2b5b828acfcad23f836410a3775eb76a971146 2x"/><img alt="Step 8. Roll each ball on a lightly floured surface to form a log." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/0a2b5b828acfcad23f836410a3775eb76a971146" srcSet="https://static.ffx.io/images/$zoom_0.1393%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/0a2b5b828acfcad23f836410a3775eb76a971146, https://static.ffx.io/images/$zoom_0.1393%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/0a2b5b828acfcad23f836410a3775eb76a971146 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption data-testid="figure-caption" class="sc-d6a3d919-1 bAbCbP"><span class="sc-d6a3d919-3 duvvXX"><span class="sc-d6a3d919-2 dmjMuL">8 / 9</span><span>Step 8. Roll each ball on a lightly floured surface to form a log.</span></span><span class="sc-d6a3d919-4 jeqIHn">Mark Roper</span></figcaption></figure></div><div data-testid="carousel-item-8" class="sc-89c7570e-2 fAHUwQ"><figure class="sc-d6a3d919-0 jKFaKN"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.18561257058679106%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/c1a0c88ead2b62387aa87a15606b5aaaef304e37, https://static.ffx.io/images/$zoom_0.18561257058679106%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/c1a0c88ead2b62387aa87a15606b5aaaef304e37 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.18561257058679106%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/c1a0c88ead2b62387aa87a15606b5aaaef304e37, https://static.ffx.io/images/$zoom_0.18561257058679106%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/c1a0c88ead2b62387aa87a15606b5aaaef304e37 2x"/><img alt="Step 9. Cut each log into 1.5cm pieces." loading="lazy" src="https://static.ffx.io/images/$zoom_0.18561257058679106%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/c1a0c88ead2b62387aa87a15606b5aaaef304e37" srcSet="https://static.ffx.io/images/$zoom_0.18561257058679106%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/c1a0c88ead2b62387aa87a15606b5aaaef304e37, https://static.ffx.io/images/$zoom_0.18561257058679106%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/c1a0c88ead2b62387aa87a15606b5aaaef304e37 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption data-testid="figure-caption" class="sc-d6a3d919-1 bAbCbP"><span class="sc-d6a3d919-3 duvvXX"><span class="sc-d6a3d919-2 dmjMuL">9 / 9</span><span>Step 9. Cut each log into 1.5cm pieces.</span></span><span class="sc-d6a3d919-4 jeqIHn">Mark Roper</span></figcaption></figure></div></div><button class="sc-89c7570e-3 jPpCwW noPrint"><svg data-testid="arrow-left" fill="none" height="24" viewBox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M16 3L7 12L16 21" stroke="currentColor" stroke-width="1.5"></path></svg><span>Previous Slide</span></button><button class="sc-89c7570e-3 sc-89c7570e-4 jPpCwW kiqAwn noPrint"><svg fill="none" height="24" viewBox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M8 3L17 12L8 21" stroke="currentColor" stroke-width="1.5"></path></svg><span>Next Slide</span></button></div></div><p><strong>INGREDIENTS</strong></p><p><strong>For the duck ragu </strong></p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><ul><li>6 duck legs, preferably corn-fed </li><li>1 carrot, diced </li><li>1 brown onion, diced </li><li>2 large garlic cloves, finely chopped </li><li>10g dried porcini, soaked in 250ml (1 cup) warm water for about 15 minutes </li><li>100g tomato paste </li><li>125ml (½ cup) dry white wine </li><li>750ml (3 cups) chicken stock </li><li>2 sprigs of sage </li><li>1 sprig of thyme </li><li>1 bay leaf </li><li>sea salt</li></ul><p><strong>For the gnocchi </strong></p><ul><li>1.5kg sebago or russet burbank potatoes, skin on </li><li>300g 00 flour </li><li>50g finely grated parmesan </li><li>2 tsp sea salt </li><li>20g egg yolk (from 1 egg) </li><li>pinch of freshly grated nutmeg</li><li>olive oil</li></ul><p><strong>To finish </strong></p><ul><li>25g unsalted butter </li><li>good pinch of finely chopped flat-leaf parsley leaves </li><li>35g finely grated parmesan </li><li>40g thinly shaved pecorino pepato</li></ul></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>METHOD</strong></p><ol><li><strong>For the duck ragu,</strong> take the duck legs out of the fridge about an hour beforehand, season with salt and allow to come to room temperature. Preheat the oven to 150C fan-forced (170C conventional). Place a large heavy-based saucepan over medium heat. When it is hot, add the duck legs, skin side down, to render the fat, and cook until golden brown, about 5-6 minutes. Turn the legs over and cook on the other side for 2 minutes, then transfer to an ovenproof braising pan. Next add the carrot, onion and garlic to the saucepan and cook over medium-low heat until soft, about 3-4 minutes. </li><li>Using a slotted spoon, gently lift the soaked porcini out of the liquid, disturbing it as little as possible – if any dirt has been dislodged from the mushrooms by the soaking liquid, you want it to fall to the bottom (reserve the liquid for later). Coarsely chop the porcini and add to the pan. Cook for 3 minutes, then add the tomato paste and let it caramelise for 2 minutes. Pour in the wine, stirring to deglaze, then simmer until reduced to a thick paste. Carefully add three-quarters of the mushroom liquid, leaving behind any grit or dirt, then add the stock and herbs, bring to the boil and season with salt.</li><li>Pour the contents of the frying pan over the duck legs, cover tightly with a lid or foil and cook in the oven for 1½ hours, or until the meat falls off the bone.</li><li><strong>Meanwhile, for the gnocchi, </strong>wash the potatoes and put them into a pan of cold salted water. Bring to a boil, then simmer until tender (about 40 minutes) and drain. When the potatoes are cool enough to handle, peel off and discard the skins. Pass the peeled potatoes through a drum sieve, cover with a clean tea towel and leave to cool completely. Weigh 1kg of the potato and mix with the other gnocchi ingredients until you have a smooth, soft dough. Take care not to overwork. Divide the dough into six balls. Working with one ball at a time, roll on a lightly floured surface to form a log 1.5cm wide, then cut into pieces 1.5cm long. Repeat with the remaining dough. </li><li>Cook a third of the gnocchi in plenty of boiling salted water until they rise to the surface, about 2 minutes. Using a slotted spoon, transfer the gnocchi to a bowl of iced water to stop the cooking, then drain and lightly oil them, so they don’t stick together. (The rest of the gnocchi – if left uncooked – can be kept in the freezer for up to a month and cooked from frozen.) Remove the ragu from the oven, uncover, and leave to rest for 15 minutes. Take the duck legs out of the liquid and, when cool enough to handle, pick the meat off the bones in big chunks, discarding the skin, bones and herb stalks. Return the meat to the ragu and stir well.</li><li>To finish, put a third of the ragu into a large frying pan and bring to a simmer before stirring through the butter and parsley. (The remaining ragu will last in the fridge for 3-4 days, or in the freezer for at least a month.)</li><li>Reheat the gnocchi in boiling water until they float, then drain and add to the frying pan. Toss them with the ragu for 30 seconds until the ragu has emulsified. Serve in warmed bowls with the thinly shaved pecorino pepato.</li></ol><p><strong>Serves</strong> 2 </p><h2><strong>Napoli tomato sauce</strong></h2><p>This is the basic Napoli sauce we always have in the fridge at Tipo and use as the base for many of our sauces. At home, I make a big batch and freeze it in small containers.</p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>INGREDIENTS</strong></p><ul><li>80ml (⅓ cup) olive oil </li><li>1 brown onion, finely diced </li><li>2 garlic cloves, crushed </li><li>3 x 400g cans peeled tomatoes, ideally San Marzano </li><li>basil leaves from 2–3 sprigs </li><li>sea salt</li></ul><p><strong>METHOD</strong></p><ol><li>Heat the olive oil in a large saucepan over medium-low heat, then add the onion and garlic and cook until soft and translucent, about 6-8 minutes. Add the tomatoes and stir well, then bring to a slow simmer. Turn the heat down to low and cook for 1 hour, stirring occasionally to make sure the sauce doesn’t catch on the bottom. </li><li>Taste and season with salt, then remove from the heat and let the sauce rest for 15 minutes before you add the basil. We normally pass this sauce through a vegetable mill while it’s hot. If you don’t have one, you can use a whisk to crush the tomatoes – don’t be tempted to blitz the sauce with a blender, or you’ll lose its pleasingly rustic texture.</li></ol><p><strong>Makes </strong>about 2 litres (8 cups) </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><figure class="sc-f6696da4-1 dbOiGP"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1882%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_30%2C$y_0/t_crop_custom/q_86%2Cf_auto/e9e98d5e84e6676cc8f4d0d1474078d7fa8ca0dd, https://static.ffx.io/images/$zoom_0.1882%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_30%2C$y_0/t_crop_custom/q_62%2Cf_auto/e9e98d5e84e6676cc8f4d0d1474078d7fa8ca0dd 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1882%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_30%2C$y_0/t_crop_custom/q_86%2Cf_auto/e9e98d5e84e6676cc8f4d0d1474078d7fa8ca0dd, https://static.ffx.io/images/$zoom_0.1882%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_30%2C$y_0/t_crop_custom/q_62%2Cf_auto/e9e98d5e84e6676cc8f4d0d1474078d7fa8ca0dd 2x"/><img alt=" " loading="lazy" src="https://static.ffx.io/images/$zoom_0.1882%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_30%2C$y_0/t_crop_custom/q_86%2Cf_auto/e9e98d5e84e6676cc8f4d0d1474078d7fa8ca0dd" srcSet="https://static.ffx.io/images/$zoom_0.1882%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_30%2C$y_0/t_crop_custom/q_86%2Cf_auto/e9e98d5e84e6676cc8f4d0d1474078d7fa8ca0dd, https://static.ffx.io/images/$zoom_0.1882%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_30%2C$y_0/t_crop_custom/q_62%2Cf_auto/e9e98d5e84e6676cc8f4d0d1474078d7fa8ca0dd 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span> </span><cite class="sc-f6696da4-2 gVjFsr">Photo: <span class="sc-f6696da4-3 hfVqIl"> </span></cite></figcaption></figure><p><em>This is an edited extract from </em>Tipo 00 The Pasta Cookbook<em> by Andreas Papadakis; photography by Mark Roper; illustrations by Robin Cowcher. Murdoch Books RRP $49.99.</em></p></div><div class="noPrint article" id="hard-reg-wall-piano-id"></div><div class="sc-5572f931-0 jGgTyy noPrint"><p class="sc-5572f931-1 hepXIe">The best recipes from Australia's leading chefs straight to your inbox.</p><a class="sc-cba76dee-0 oQxeF sc-5253e565-0 sc-5253e565-6 sc-5572f931-2 clhnVQ dXpZhL hjRJuz" href="https://login.myfairfax.com.au/signup_newsletter/10174?channel_key=cWvEleexy48f-PI5-jlBnw&callback_uri=https%3A%2F%2Fwww.watoday.com.au" rel="noopener noreferrer" target="_blank">Sign up</a></div><div class="sc-16abc07a-0 cOFRiJ" data-testid="article-footer"><div class="sc-16abc07a-1 dBpVBW noPrint"><div class="sc-16abc07a-2 fUffSX"><div class="sc-cc955f69-0 bSBcHU sc-16abc07a-3 bsmdUR"><button aria-checked="false" aria-label="Save article to read later" role="switch" type="button" class="sc-cc955f69-1 llblJV"><svg fill="none" height="24" stroke="currentColor" stroke-width="1.5" viewBox="0 0 24 24" width="24" 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Papadakis says it was a stint working as a chef on the Greek island Santorini that gave him his work ethic. Which you assume is just a cheeky way to open his cookbook, \u003Cem\u003ETipo 00, The Pasta Cookbook.\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EBut he is not joking. It was a tough gig that involved “working for seven months straight with no days off and a double shift every day”.\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.4725,"width":756,"offsetX":0,"offsetY":58},"type":"LANDSCAPE_3_2","credit":"Kristoffer Paulsen","source":"Not-For-Syndication","caption":"Andreas Papadakis from Tipo 00.","mediaId":"829080aa051d0db34c4c1dd9f8049d308f27292d"}},{"type":"MARKUP","markup":"\u003Cp\u003EAnd it categorically confirmed in him a passion to be a chef.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EHis passion to craft the finest Italian pasta led him to buddy up with two other hospo pros and open Tipo 00 in Melbourne’s Little Bourke Street in 2014. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E“We wanted to feed people well with beautiful ingredients in an atmosphere that was fun and casual,” he says.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003ETen years on, crowds continue to spill into the street waiting to land a spot at one of the tables.\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.126,"width":756,"offsetX":0,"offsetY":0},"type":"LANDSCAPE_3_2","credit":"Ain Raadik","source":"Supplied","caption":"Perennially popular Tipo 00.","mediaId":"7200477d063112af285dfa5cd543fd229e614b90"}},{"type":"MARKUP","markup":"\u003Cp\u003ETipo’s cloudlike potato gnocchi has been a menu fixture since the restaurant opened. Papadakis says there are two secrets to mastering the technique.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EFirst, use sebago or russet burbank potatoes. Then make sure you are making the gnocchi dough with cooked but cool potato flesh. Start by cooking the potatoes with the skin on, then peel them while they’re hot and pass them through a drum sieve. This makes the potato very fluffy. Then crucially, you must cool it to room temperature before adding the remaining dough ingredients. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E“The cold potato absorbs the flour better and doesn’t become gluey, as hot potato sometimes does,” Papadakis says.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EHere, Papadakis shares Tipo 00’s recipe for gnocchi, along with step-by-step photographs to guide you in your quest. Served with one of the following two sauces – duck and porcini ragu or Napoli tomato sauce – that’s your next special dinner for two sorted. \u003Cem\u003EArdyn Bernoth\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.26649285301626946,"width":756,"offsetX":37,"offsetY":101},"type":"LANDSCAPE_3_2","credit":"Paul Jeffers","source":"The Age","caption":"Tipo 00’s signature gnocchi with duck and porcini ragu.","mediaId":"ffeaff5164e451cc8f824dea37ee909c213a4c1a","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Ch2\u003EGnocchi with duck and porcini ragu\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EThis dish has been on the menu at Tipo 00 from day one. We use corn-fed duck legs for the ragu. The dish is finished with pecorino pepato, sheep’s milk cheese studded with whole peppercorns. If you can’t find it, you could use a good pecorino romano and some cracked black pepper instead. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EThe gnocchi and ragu recipes both make more than you need for two people – in fact, they will serve six – but the rest can be kept for another time. If, on the other hand, you’re cooking for more than two, you could increase the quantities of gnocchi and finishing ingredients accordingly, then complete the dish in several pans, unless you have a really large pan that will comfortably fit the amount of gnocchi and sauce so they can be tossed properly.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Ch2\u003EStep-by-step guide to perfect potato gnocchi \u003C\u002Fh2\u003E"},{"type":"IMAGES","layout":"CAROUSEL","source":{"images":[{"crop":{"zoom":0.1393,"width":378,"offsetX":0,"offsetY":0},"type":"PORTRAIT_2_3","credit":"Mark Roper","source":"Supplied","caption":"Step 1. Cook the potatoes with skins on, then, when they are cool enough to handle, peel off and discard the skins.","mediaId":"682ae9607007228e4ae025185d7536d2f664537e","animated":false,"mimeType":"image\u002Fjpeg"},{"crop":{"zoom":0.1393,"width":378,"offsetX":0,"offsetY":0},"type":"PORTRAIT_2_3","credit":"Mark Roper","source":"Supplied","caption":"Step 2. Pass the peeled potatoes through a drum sieve or potato ricer.","mediaId":"c473bd641f89db577158af367cb5fce15f2a99fb","animated":false,"mimeType":"image\u002Fjpeg"},{"crop":{"zoom":0.1392,"width":378,"offsetX":0,"offsetY":0},"type":"PORTRAIT_2_3","credit":"Mark Roper","source":"Supplied","caption":"Step 3. Cover the sieved potato with a clean tea towel and leave to cool completely.","mediaId":"05911d392e674c779c9b934138aeff54f833a8b1","animated":false,"mimeType":"image\u002Fjpeg"},{"crop":{"zoom":0.1393,"width":378,"offsetX":0,"offsetY":0},"type":"PORTRAIT_2_3","credit":"Mark Roper","source":"Supplied","caption":"Step 4. Combine 1kg of the potato with the other gnocchi ingredients in a medium bowl.","mediaId":"ab6b60cdca5d8fc5bae0688680390c118e89e158","animated":false,"mimeType":"image\u002Fjpeg"},{"crop":{"zoom":0.1393,"width":378,"offsetX":0,"offsetY":0},"type":"PORTRAIT_2_3","credit":"Mark Roper","source":"Supplied","caption":"Step 5. Gently rub the dough ingredients together, taking care not to overwork the mixture.\n","mediaId":"9ff4862b3ebda1e0c57597556c5c73b68abec22a","animated":false,"mimeType":"image\u002Fjpeg"},{"crop":{"zoom":0.1392094279400933,"width":378,"offsetX":0,"offsetY":0},"type":"PORTRAIT_2_3","credit":"Mark Roper","source":"Supplied","caption":"Step 6. Form the dough into a ball.","mediaId":"b04303c3572e537a5981e0f7990b61437ddb6bde","animated":false,"mimeType":"image\u002Fjpeg"},{"crop":{"zoom":0.1393,"width":378,"offsetX":0,"offsetY":0},"type":"PORTRAIT_2_3","credit":"Mark Roper","source":"Supplied","caption":"Step 7. Divide the dough into six even balls.","mediaId":"4413732e23d8b84ac67bfe8a2364b4fac100e169","animated":false,"mimeType":"image\u002Fjpeg"},{"crop":{"zoom":0.1393,"width":378,"offsetX":0,"offsetY":0},"type":"PORTRAIT_2_3","credit":"Mark Roper","source":"Supplied","caption":"Step 8. Roll each ball on a lightly floured surface to form a log.","mediaId":"0a2b5b828acfcad23f836410a3775eb76a971146","animated":false,"mimeType":"image\u002Fjpeg"},{"crop":{"zoom":0.18561257058679106,"width":756,"offsetX":0,"offsetY":0},"type":"LANDSCAPE_3_2","credit":"Mark Roper","source":"Supplied","caption":"Step 9. Cut each log into 1.5cm pieces.","mediaId":"c1a0c88ead2b62387aa87a15606b5aaaef304e37","animated":false,"mimeType":"image\u002Fjpeg"}]}},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EINGREDIENTS\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EFor the duck ragu \u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cul\u003E\u003Cli\u003E6 duck legs, preferably corn-fed \u003C\u002Fli\u003E\u003Cli\u003E1 carrot, diced \u003C\u002Fli\u003E\u003Cli\u003E1 brown onion, diced \u003C\u002Fli\u003E\u003Cli\u003E2 large garlic cloves, finely chopped \u003C\u002Fli\u003E\u003Cli\u003E10g dried porcini, soaked in 250ml (1 cup) warm water for about 15 minutes \u003C\u002Fli\u003E\u003Cli\u003E100g tomato paste \u003C\u002Fli\u003E\u003Cli\u003E125ml (½ cup) dry white wine \u003C\u002Fli\u003E\u003Cli\u003E750ml (3 cups) chicken stock \u003C\u002Fli\u003E\u003Cli\u003E2 sprigs of sage \u003C\u002Fli\u003E\u003Cli\u003E1 sprig of thyme \u003C\u002Fli\u003E\u003Cli\u003E1 bay leaf \u003C\u002Fli\u003E\u003Cli\u003Esea salt\u003C\u002Fli\u003E\u003C\u002Ful\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EFor the gnocchi \u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cul\u003E\u003Cli\u003E1.5kg sebago or russet burbank potatoes, skin on \u003C\u002Fli\u003E\u003Cli\u003E300g 00 flour \u003C\u002Fli\u003E\u003Cli\u003E50g finely grated parmesan \u003C\u002Fli\u003E\u003Cli\u003E2 tsp sea salt \u003C\u002Fli\u003E\u003Cli\u003E20g egg yolk (from 1 egg) \u003C\u002Fli\u003E\u003Cli\u003Epinch of freshly grated nutmeg\u003C\u002Fli\u003E\u003Cli\u003Eolive oil\u003C\u002Fli\u003E\u003C\u002Ful\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003ETo finish \u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cul\u003E\u003Cli\u003E25g unsalted butter \u003C\u002Fli\u003E\u003Cli\u003Egood pinch of finely chopped flat-leaf parsley leaves \u003C\u002Fli\u003E\u003Cli\u003E35g finely grated parmesan \u003C\u002Fli\u003E\u003Cli\u003E40g thinly shaved pecorino pepato\u003C\u002Fli\u003E\u003C\u002Ful\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EMETHOD\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Col\u003E\u003Cli\u003E\u003Cstrong\u003EFor the duck ragu,\u003C\u002Fstrong\u003E take the duck legs out of the fridge about an hour beforehand, season with salt and allow to come to room temperature. Preheat the oven to 150C fan-forced (170C conventional). Place a large heavy-based saucepan over medium heat. When it is hot, add the duck legs, skin side down, to render the fat, and cook until golden brown, about 5-6 minutes. Turn the legs over and cook on the other side for 2 minutes, then transfer to an ovenproof braising pan. Next add the carrot, onion and garlic to the saucepan and cook over medium-low heat until soft, about 3-4 minutes. \u003C\u002Fli\u003E\u003Cli\u003EUsing a slotted spoon, gently lift the soaked porcini out of the liquid, disturbing it as little as possible – if any dirt has been dislodged from the mushrooms by the soaking liquid, you want it to fall to the bottom (reserve the liquid for later). Coarsely chop the porcini and add to the pan. Cook for 3 minutes, then add the tomato paste and let it caramelise for 2 minutes. Pour in the wine, stirring to deglaze, then simmer until reduced to a thick paste. Carefully add three-quarters of the mushroom liquid, leaving behind any grit or dirt, then add the stock and herbs, bring to the boil and season with salt.\u003C\u002Fli\u003E\u003Cli\u003EPour the contents of the frying pan over the duck legs, cover tightly with a lid or foil and cook in the oven for 1½ hours, or until the meat falls off the bone.\u003C\u002Fli\u003E\u003Cli\u003E\u003Cstrong\u003EMeanwhile, for the gnocchi, \u003C\u002Fstrong\u003Ewash the potatoes and put them into a pan of cold salted water. Bring to a boil, then simmer until tender (about 40 minutes) and drain. When the potatoes are cool enough to handle, peel off and discard the skins. Pass the peeled potatoes through a drum sieve, cover with a clean tea towel and leave to cool completely. Weigh 1kg of the potato and mix with the other gnocchi ingredients until you have a smooth, soft dough. Take care not to overwork. Divide the dough into six balls. Working with one ball at a time, roll on a lightly floured surface to form a log 1.5cm wide, then cut into pieces 1.5cm long. Repeat with the remaining dough. \u003C\u002Fli\u003E\u003Cli\u003ECook a third of the gnocchi in plenty of boiling salted water until they rise to the surface, about 2 minutes. Using a slotted spoon, transfer the gnocchi to a bowl of iced water to stop the cooking, then drain and lightly oil them, so they don’t stick together. (The rest of the gnocchi – if left uncooked – can be kept in the freezer for up to a month and cooked from frozen.) Remove the ragu from the oven, uncover, and leave to rest for 15 minutes. Take the duck legs out of the liquid and, when cool enough to handle, pick the meat off the bones in big chunks, discarding the skin, bones and herb stalks. Return the meat to the ragu and stir well.\u003C\u002Fli\u003E\u003Cli\u003ETo finish, put a third of the ragu into a large frying pan and bring to a simmer before stirring through the butter and parsley. (The remaining ragu will last in the fridge for 3-4 days, or in the freezer for at least a month.)\u003C\u002Fli\u003E\u003Cli\u003EReheat the gnocchi in boiling water until they float, then drain and add to the frying pan. Toss them with the ragu for 30 seconds until the ragu has emulsified. Serve in warmed bowls with the thinly shaved pecorino pepato.\u003C\u002Fli\u003E\u003C\u002Fol\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EServes\u003C\u002Fstrong\u003E 2 \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Ch2\u003E\u003Cstrong\u003ENapoli tomato sauce\u003C\u002Fstrong\u003E\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EThis is the basic Napoli sauce we always have in the fridge at Tipo and use as the base for many of our sauces. At home, I make a big batch and freeze it in small containers.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EINGREDIENTS\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cul\u003E\u003Cli\u003E80ml (⅓ cup) olive oil \u003C\u002Fli\u003E\u003Cli\u003E1 brown onion, finely diced \u003C\u002Fli\u003E\u003Cli\u003E2 garlic cloves, crushed \u003C\u002Fli\u003E\u003Cli\u003E3 x 400g cans peeled tomatoes, ideally San Marzano \u003C\u002Fli\u003E\u003Cli\u003Ebasil leaves from 2–3 sprigs \u003C\u002Fli\u003E\u003Cli\u003Esea salt\u003C\u002Fli\u003E\u003C\u002Ful\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EMETHOD\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Col\u003E\u003Cli\u003EHeat the olive oil in a large saucepan over medium-low heat, then add the onion and garlic and cook until soft and translucent, about 6-8 minutes. Add the tomatoes and stir well, then bring to a slow simmer. Turn the heat down to low and cook for 1 hour, stirring occasionally to make sure the sauce doesn’t catch on the bottom. \u003C\u002Fli\u003E\u003Cli\u003ETaste and season with salt, then remove from the heat and let the sauce rest for 15 minutes before you add the basil. We normally pass this sauce through a vegetable mill while it’s hot. If you don’t have one, you can use a whisk to crush the tomatoes – don’t be tempted to blitz the sauce with a blender, or you’ll lose its pleasingly rustic texture.\u003C\u002Fli\u003E\u003C\u002Fol\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EMakes \u003C\u002Fstrong\u003Eabout 2 litres (8 cups) \u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.1882,"width":378,"offsetX":30,"offsetY":0},"type":"PORTRAIT_2_3","credit":" ","source":"Supplied","caption":" ","mediaId":"e9e98d5e84e6676cc8f4d0d1474078d7fa8ca0dd","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cem\u003EThis is an edited extract from \u003C\u002Fem\u003ETipo 00 The Pasta Cookbook\u003Cem\u003E by Andreas Papadakis; photography by Mark Roper; illustrations by Robin Cowcher. Murdoch Books RRP $49.99.\u003C\u002Fem\u003E\u003C\u002Fp\u003E"}]},"byline":[{"__typename":"AssetBylineName","type":"NAME","name":"Andreas Papadakis"}],"category":{"__ref":"Category:Q2F0ZWdvcnk6IjR1Ig=="},"commenting":null,"dates":{"__typename":"AssetDates","firstPublished":"2024-07-29T14:00:00Z","published":"2024-07-29T14:00:00Z"},"extensions":{},"headlines":{"__typename":"AssetHeadlines","headline":"Top Melbourne chef shares the crucial secret behind his cloud-like gnocchi"},"id":"QXNzZXQ6InA1anZ2ayI=","images":{"__typename":"ImageRenditions","landscape16x9":{"__typename":"ImageRendition","altText":null,"animated":false,"caption":"Step 9. 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