Looks incredible, right? I bet you’re thinking just how tasty that would be. And I also bet you’re thinking something along the lines of: “I know what Gnocchi is.. no way I’m trying this one. Waaay too hard to cook!”
I definitely used to think the same thing about Gnocchi, but after watching Chris Fortune simplify the process it doesn’t seem so hard after all! Check out the video here for all the tips and tricks direct from the man himself:
500g Desiree potatoes
2 whole free-range eggs, whisked
100g watercress leaves
- Peel and chop potatoes and boil in salted water unitl soft.
- Drain, then add butter, mash or place through a ricer or mouli for a lump-free mixture and leave to cool.
- Add flour and whisked eggs and mix to form a dough.
- On a clean bench, knead until smooth and soft. Roll doughly into small, skinny cigar shages, then cut into 1.5cm-thick slices. Dust gnocchi with flour as you work so it doesn’t stick to bench.
- Poach gently in boiling salted water for 2 minutes, or until they rise to the surface. then remove with a slotted spoon to serving plates garnished with watercress.
Shallot and Garlic Salsa
1 shallot, finely chopped
1 clove garlic, crushed
50ml extra virgin olive oil
1 preserved lemon, skin only, finely sliced
Juice of 1 lemon
Garden Herbs (Chris used parsley this time)
- Sweat off shallots and garlic in some of the olive oil. When softened, set aside to cool.
- Toss through lemon juice, preserved lemons, herbs and remaining extra virgin olive oil.
Serve warm gnocchi with salsa spooned over the top.
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Now that definitely looks like something new to try in the kitchen – Give it a whirl, and let me know how you go – anyone brave enough to send us a picture of their own attempt, perhaps? We are heading off to Dunedin today, getting prepared for the Otago Farmers’ Market Cook-off – if you are in the area, make sure to stop by, check out the action and say hi!
We kicked things off in style on Sunday at Marlborough Farmers’ Market, and talk about delicous! Marcel Rood, Matt Allan and Chris Fortune each whipped up a seasonal Farmers’ Market spectacular.
Matt Allans' Bacon and Leek Risotto
Matts’ Bacon and Leek Risotto is definitely a recipe I am going to have to try out myself – sweet Marlborough Leeks, salty bacon… heaven on a plate! Really simple, fresh seasonal ingredients and absolutely packed full of flavour. Matt makes his own stock, which probably explains why it was out of this world, but it can just as easily be made with the boxed version.
And here’s the recipe for you all; I can imagine everyone who was lucky enough to have had a taste is going to want to try this one at home.
Bacon and Leek Risotto
1½ l vegetable stock
1 tbsp olive oil
4 Marlborough bacon rashers, cut into pieces
3 large leeks , chopped
50 g Marlborough Garlic
100 g Marlborough Shallots
300g risotto rice
125ml white wine
50g grated Sherrington Cheese
1 bunch Herbs, chopped
- Keep the stock hot in a saucepan.
- Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
- Stir in the leeks and soften for 5-7 mins.
- Add the rice and cook for 1 min.
- Pour in the wine and keep stirring until it is absorbed.
- Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more.
- Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency.
- Season, then stir through the bacon along with most of the cheese, saving some for topping the dish just before serving.
Also, check out Marlborough Farmers’ Market in action: its a great place to visit if your ever in the region, super friendly people and delicious food!
Chris Fortune, Matt Allan and one of the delightful helpers
I will be back tomorrow with Chris Fortunes’ Potato Gnocchi recipe – see you all then!