donna hay magazine

in season .brussels sproutspotato gnocchi with brussels sprout,nduja and chestnuts2 tablespoons extra virgin olive oil200g nduja+, crumbled1 x 240g can whole cooked chestnuts++, halved400g brussels sprouts, trimmed and shreddedpotato gnocchirock salt, for baking1kg sebago (starchy) potatoes, scrubbed½ cup (40g) finely grated pecorino, plus extra to serve1 cup (150g) plain (all-purpose) flour, sifted, plus extrafor dustingsea salt and cracked black pepper2 egg yolksTo make the gnocchi, preheat oven to 180ºC (350ºF). Place alayer of rock salt in a roasting dish and top with the potatoes.Bake for 1 hour 30 minutes or until the potatoes are soft andskins are crispy. Allow to cool slightly. Cut the potatoes in half,scoop the flesh into a bowl and mash until smooth. Add thepecorino, flour, salt and pepper and mix to combine. Add theegg yolks and stir until mixture comes together. Turn outonto a lightly floured surface and knead for 1 minute or until asoft dough forms. Divide dough into 4 pieces and roll each toa 20cm-long piece. Cut into 1cm-long pieces, and, usingthe palm of your hand, roll each into an oval shape withpointed ends. Set aside on a lightly floured tray.Cook the gnocchi, in batches, in a large saucepan of saltedboiling water for 3–4 minutes or until firm and floating to thesurface. Remove with a slotted spoon. Set aside.While the gnocchi is cooking, heat the oil in a large fryingpan over high heat. Add the nduja and cook, breaking up witha wooden spoon, for 4–5 minutes or until starting to crisp.Add the chestnut and brussels sprout and cook for a further2 minutes or until the brussels sprout has wilted. Add thegnocchi and gently toss to coat. Divide between bowls andserve sprinkled with extra pecorino. Serves 4–6.+ Nduja is a spicy spreadable Italian salami. It’s available fromdelicatessens and specialty grocers (see page 18). If you can’t findit, you can substitute with a finely chopped spicy salami.++ Whole cooked chestnuts are available in cans from selecteddelicatessens and specialty food stores.toasted coppa and brussels sproutsauerkraut sandwiches``````1 x 500g jar old-fashioned large pickled onions1 tablespoon extra virgin olive oil400g brussels sprouts, trimmed and thinly sliced½ teaspoon caraway seeds1 tablespoon caster (superfine) sugar1 tablespoon Dijon mustard8 slices rye bread200g thinly sliced spicy coppa+1 cup (125g) grated gruyere cheeseunsalted butter, softened``````Preheat oven to 200°C (400°F). Drain the pickled onions, reserving¹⁄³ cup (80ml) of the liquid, and thinly slice. Heat the oil in a largefrying pan over medium heat. Add the pickled onion and cook,stirring occasionally, for 3 minutes. Add the brussels sprout,caraway seeds, reserved pickling liquid and sugar and cook,stirring, for a further 2–3 minutes or until just wilted. Removefrom the heat and set aside. Spread the mustard over half thebread slices. Top with the brussels sprout mixture, coppa andcheese, and sandwich with remaining bread. Lightly butter theoutside of each sandwich. Cook the sandwiches, in batches, in alarge non-stick frying pan over medium heat for 3 minutes eachside. Place on a large oven tray lined with non-stick baking paperand cook for 5 minutes or until the cheese is melted. Serves 4.+ Coppa is a salt-cured meat available in the deli section of supermarkets.``````roasted brussels sprouts withparmesan and vincotto``````600g brussels sprouts, trimmed1 tablespoon extra virgin olive oil2 tablespoons watersea salt and cracked black pepper½ teaspoon dried chilli flakes4 cloves garlic, sliced1 teaspoon finely grated lemon rind¼ cup (20g) finely grated parmesan, to servevincotto+, to serve``````Preheat oven to 180°C (350°F). Place the brussels sprouts, oil,water, salt and pepper in a heavy-based ovenproof roasting dishand toss to coat. Cover with a lid or aluminium foil and cook for30 minutes. Remove the lid and cook for a further 20 minutes oruntil tender and crisp. Add the chilli, garlic and lemon rind andtoss to coat. Cook for a further 10 minutes or until the garlic iscrisp. Serve the brussels sprouts sprinkled with the parmesanand drizzled with vincotto. Serves 4.+ Vincotto is available in the vinegar section of most supermarkets.