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POSTS TAGGED ‘ITALIAN’

HOW TO MAKE GNOCCHI – STEP BY STEP

1. In a pot, add enough water to cover four large cubed baking potatoes (such as agria). Boil until soft. Drain water and mash potatoes.

eggs

2. Add egg yolks, 2 tablespoons of milk, a pinch of salt and pepper to the mashed potatoes. Mix through.

gnocchi

3. Mix through 4 nobs of defrosted frozen spinach,  (or 1 cup of chopped and wilted fresh spinach) (Note: Spinach is optional) and 1/3 cup of grated parmesan cheese until you have a dough. Don’t over mix.

gnocchi step by step

4. On a floured surface, roll into 2cm wide logs, adding flour when the dough gets too sticky. Cut logs 1.5cm apart. Press a fork into each gnocchi piece.

5. Drop gnocchi into salted boiling water in batches, for about 3 mins or until the gnocchi has risen to the surface. Remove with a slotted spoon.

Serve with Vanessa’s homemade pesto + toasted pinenuts

Homemade pesto
 
Prep time

Cook time

Total time

 

Author:
Serves: 4

What you need
  • 3 cups basil, packed down
  • 300mls Olive oil
  • 1 cup Parmesan cheese, grated
  • Salt and pepper
  • 2 garlic cloves
  • ½ cup pine nuts

How to make
  1. In a food processor blitz basil, oil, Parmesan, salt, pepper and garlic. Add the pine nuts at the last minute and pulse for a few seconds.
  2. In a hot pan, toast some pine nuts, turn down the heat and add the pesto, heat gently. Stir through homemade gnocchi.

eat it all up

 

 

 

 

Posted on: April 16th, 2013 by Ingrid Opera No Comments

SISTER vs SISTER: ASPARAGUS

Vanessa’s SPICY SAUSAGE AND ASPARAGUS CARBONARA

Asparagus and eggs are a match made in heaven – they just work. My pasta dish is a take on the traditional carbonara. Once again, it’s a dish I have never made before because I generally don’t cook with cream, however I often order it when...

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Ingrid’s ASPARAGUS FARINATA

This is an Italian flatbread made with chickpea flour. No kneading required in this dish, so it’s much simpler than bread making and similar to a crispy savoury pancake. Asparagus goes well with the nutty flavour of the chickpeas and the...

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Posted on: October 6th, 2012 by Vanessa Opera No Comments

SISTER vs SISTER: ITALIAN

Vanessa’s SPAGHETTI WITH GREEN LIPPED MUSSELS IN A CLASSIC TOMATO SAUCE

Sadly a few days ago our Nonna passed away. She was the quintessential Italian Nonna, she always wore an apron, had a strong Italian accent and was often emotional. Our memories of her are surrounded by food. Thankfully she passed on her recipes...

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Ingrid’s CRISPY FRIED CALAMARI

Whenever I think of my Nonna, she’s either sitting in her rocking chair, a big mug of coffee in her hands, watching daytime soaps on TV or she is cooking in the kitchen. Nothing was ever too much trouble, if you wanted gnocchi made at ten...

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Tell us your favourite

Posted on: June 21st, 2012 by Vanessa Opera No Comments