SPUD LITE GNOCCHI BOSCAIOLA
SERVES: 4 – 6
INGREDIENTS
Gnocchi
1kg Spud Lite potatoes
2 egg yolks, lightly beaten
1/2 tsp baking powder
salt flakes and freshly ground black pepper
pinch ground nutmeg
150g plain flour
Boscaiola Sauce
1 tbsp olive oil
1 large brown onion, peeled and finely diced
1 clove garlic, crushed
125g pancetta, diced
150g button mushrooms, diced
1 cup pure cream
1 cup frozen peas
1/4 cup grated parmesan
salt flakes and freshly ground black pepper
METHOD
1. Pre-heat Oven
Preheat oven on 220°C (180°C fan-forced).
2. Bake Spud Lite Potatoes
Place potatoes with skins on in preheated oven for 1 hour 10 minutes. Remove from oven and allow to cool for 5 minutes before removing skins and scooping flesh out.
3. Begin Cooking Sauce
Meanwhile for the sauce, heat oil in a medium saucepan over a low heat. Add onion, garlic, pancetta and mushrooms, cover and cook for 10 minutes or until onion is soft. Add cream and peas, bring to the boil and cook for 5 minutes or until sauce thickens slightly. Add parmesan, salt and pepper, stirring until combined.
4. Mash Spud Lite Potatoes
Mash hot cooked potato until very smooth, using a potato ricer if possible.
5. Make Spud Lite Gnocchi Mix
Place warm mashed potato into a medium mixing bowl. Add yolks, baking powder, salt and pepper, mixing until well combined. Add flour and gently knead mixture to a smooth dough.
6. Make Gnocchi
On a clean lightly floured surface, evenly divide dough into four pieces and roll each into approximately 30cm long sausages, dusting with extra flour. 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.
7. Serve!
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.
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Spud Lite Gnocchi Boscaiola
SERVES: 4 – 6
INGREDIENTS
GNOCCHI
- 1kg Spud Lite potatoes
- 2 egg yolks, lightly beaten
- 1/2 tsp baking powder
- salt flakes and freshly ground black pepper
- pinch ground nutmeg
- 150g plain flour
BOSCAIOLA SAUCE
- 1 tbsp olive oil
- 1 large brown onion, peeled and finely diced
- 1 clove garlic, crushed
- 125g pancetta, diced
- 150g button mushrooms, diced
- 1 cup pure cream
- 1 cup frozen peas
- 1/4 cup grated parmesan
- salt flakes and freshly ground black pepper
METHOD
Step 1 – Pre-heat Oven
Preheat oven on 220 degrees Celsius (180 degrees Celsius fan-forced).
Step 2 – Bake Spud Lite Potatoes
Place potatoes with skins on in preheated oven for 1 hour 10 minutes. Remove from oven and allow to cool for 5 minutes before removing skins and scooping flesh out.
Step 3 – Begin Cooking Sauce
Meanwhile for the sauce, heat oil in a medium saucepan over a low heat. Add onion, garlic, pancetta and mushrooms, cover and cook for 10 minutes or until onion is soft. Add cream and peas, bring to the boil and cook for 5 minutes or until sauce thickens slightly. Add parmesan, salt and pepper, stirring until combined.
Step 4 – Mash Spud Lite Potatoes
Mash hot cooked potato until very smooth, using a potato ricer if possible.
Step 5 – Make Spud Lite Gnocchi Mix
Place warm mashed potato into a medium mixing bowl. Add yolks, baking powder, salt and pepper, mixing until well combined. Add flour and gently knead mixture to a smooth dough.
Step 6 – Make Gnocchi
On a clean lightly floured surface, evenly divide dough into four pieces and roll each into approximately 30cm long sausages, dusting with extra flour. 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.
Step 7 – Serve!
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.
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Potato, Lentil and Cauliflower Curry
POTATO, LENTIL AND CAULIFLOWER CURRYPREP TIME: 15 MINSCOOKING TIME: 40 MINSSERVES: 4INGREDIENTS 1 small cauliflower head, separated into florets2 teaspoons vegetable oil1 large brown onion2 cloves garlic, crushed2 teaspoons grated ginger2 tablespoons mild Indian curry...
One Pot Chicken, Lemon, Tarragon and Potato Casserole
ONE POT CHICKEN, LEMON, TARRAGON AND POTATO CASSEROLEPREP TIME: 20 MINS COOKING TIME: 1 ½ hours SERVES: 4 - 6 INGREDIENTS 1 tablespoon olive oil6 chicken chops (bone in chicken thighs with skin)300g shallots, blanched and peeled200g smoked bacon, chopped3...