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Potato and parmesan gnocchi with spinach, gorgonzola and toasted walnuts

Potato and parmesan gnocchi with spinach, gorgonzola and toasted walnuts

SERVES
4
COOK TIME
75
PREP TIME
45
DIFFICULTY
Easy
Tags Gnocchi, Gorgonzola
Collections Winter

INGREDIENTS

Gnocchi
  • 1 kg desiree potatoes
  • 2 egg yolks
  • 1/4 cup grated parmesan
  • salt flakes
  • pinch ground nutmeg
  • 100 g 'OO' plain flour
  • Sauce
  • 20 g butter
  • 1 large brown onion, peeled and diced
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup vegetable stock
  • 1/2 cup thickened cream
  • 100 g gorgonzola dolce*, crumbled
  • 100 g baby spinach leaves
  • salt flakes and freshly ground black pepper
  • To serve
  • 1/3 cup walnuts, toasted
  • grated parmesan, to serve

METHOD

  1. Pre-heat oven to 200 ̊C (180 ̊C fan-forced).
  2. Place whole potatoes, (skins on) in preheated oven and cook for 1 hour. Remove from oven and allow to cool for 5 minutes.
  3. Halve each hot potato and scoop out flesh into a bowl, discarding skins.
  4. Using a potato ricer, mash potato into a clean bowl. Whilst still warm, add yolks, parmesan, salt and nutmeg, mixing until well combined.
  5. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  6. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.
  7. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  8. For the sauce, melt butter in a large frying pan over a low heat. Add onion and garlic, cover and cook for 10 minutes, until onion is soft.
  9. Add stock, increase heat to medium and reduce by half. Add cream, gorgonzola and spinach, stirring until cheese melts and spinach wilts. Season with salt and pepper.
  10. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and add to sauce, tossing gently to coat.
To serve, sprinkle over toasted walnuts and grated parmesan. *NOTE – there are two types of gorgonzola, dolce and picante. Dolce is sweeter, younger and milder in flavour with a creamy texture. Picante is sharper, aged and stronger in flavour, with a crumblier texture.

Print Recipe
Potato & parmesan gnocchi with spinach, gorgonzola and toasted walnuts
Recipe Notes
  1. Pre-heat oven to 200 ̊C (180 ̊C fan-forced).
  2. Place whole potatoes, (skins on) in preheated oven and cook for 1 hour. Remove from oven and allow to cool for 5 minutes.
  3. Halve each hot potato and scoop out flesh into a bowl, discarding skins.
  4. Using a potato ricer, mash potato into a clean bowl. Whilst still warm, add yolks, parmesan, salt and nutmeg, mixing until well combined.
  5. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  6. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.
  7. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  8. For the sauce, melt butter in a large frying pan over a low heat. Add onion and garlic, cover and cook for 10 minutes, until onion is soft.
  9. Add stock, increase heat to medium and reduce by half. Add cream, gorgonzola and spinach, stirring until cheese melts and spinach wilts. Season with salt and pepper.
  10. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and add to sauce, tossing gently to coat.

To serve, sprinkle over toasted walnuts and grated parmesan.
*NOTE – there are two types of gorgonzola, dolce and picante.
Dolce is sweeter, younger and milder in flavour with a creamy texture. Picante is sharper, aged and stronger in flavour, with a crumblier texture.

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Rainbow Chard, Fennel & Lemon Risotto with Chilli

Rainbow Chard, Fennel & Lemon Risotto with Chilli

SERVES
6
COOK TIME
45
PREP TIME
20
DIFFICULTY
Easy
Tags Risotto
Collections Winter

INGREDIENTS

  • 1 tbsp olive oil (extra virgin)
  • 1 large leek, finely chopped (white part only)
  • 1 cloves garlic, peeled and chopped
  • 1 long red chilli, sliced thinly into rounds
  • 1 bulb fennel, finely chopped
  • 2 cups Arborio rice (400g)
  • 1/2 cup vermouth (125ml)
  • 1 1/2 litres hot vegetable stock
  • 2 tsp lemon thyme
  • 2 tsp finely chopped preserved lemon
  • 300 g rainbow chard, kale, silverbeet or spinach
  • 1/3 cup finely grated parmesan
  • Sea salt and freshly ground black pepper
  • To serve
  • 1/4 cup toasted pine nuts
  • 1 tbsp crispy fried capers
  • 1/4 cup finely grated parmesan

METHOD

  1. Place olive oil in a large non-stick saucepan over a low heat.
  2. Add the leek, garlic, chilli and fennel, cover and cook for 10 minutes or until leek and fennel are soft but not coloured.
  3. Increase heat to medium-high, add rice, stirring until well-coated and beginning to crackle. Quickly add vermouth, stirring until absorbed.
  4. Add ladlefuls of hot stock, stirring continuously until absorbed, continuing until all the stock has been added and the risotto has become thick and creamy.
  5. Add the thyme, preserved lemon, rainbow chard for the final 5 minutes of cooking, followed by the final ladleful of stock. Once the stock has been absorbed, cover and allow the risotto to stand for 10 minutes.
  6. To finish risotto, add parmesan and seasoning, stirring until well combined.
To serve, scatter over toasted pine nuts, fried capers and extra parmesan.

Print Recipe
Rainbow Chard, Fennel & Lemon Risotto with Chilli
Recipe Notes
  1. Place olive oil in a large non-stick saucepan over a low heat.
  2. Add the leek, garlic, chilli and fennel, cover and cook for 10 minutes or until leek and fennel are soft but not coloured.
  3. Increase heat to medium-high, add rice, stirring until well-coated and beginning to crackle. Quickly add vermouth, stirring until absorbed.
  4. Add ladlefuls of hot stock, stirring continuously until absorbed, continuing until all the stock has been added and the risotto has become thick and creamy.
  5. Add the thyme, preserved lemon, rainbow chard for the final 5 minutes of cooking, followed by the final ladleful of stock. Once the stock has been absorbed, cover and allow the risotto to stand for 10 minutes.
  6. To finish risotto, add parmesan and seasoning, stirring until well combined.

To serve, scatter over toasted pine nuts, fried capers and extra parmesan.

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