The_Australian_Women_Weekly_Food_Issue_21_2016

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3.GNOCCHI WITH PORK,

FENNEL & TOMATO

PREP+ COOK TIME25 MINUTES SERVES 6

Cook1.2kg italian−style pork and fennel

sausages in a heated oiled large deep

frying pan. Remove from pan, slice

thickly; cover to keep warm. Add

6 coarsely chopped medium tomatoes

(900g) to pan; bring to the boil. Reduce

heat; simmer, uncovered, for 2 minutes

or until thickened slightly. Season to

taste. Meanwhile, cook 500g potato

gnocchi in a large saucepan of boiling

salted water until gnocchi float to the

surface; drain. Return sausages to

tomato mixture in pan with gnocchi and

100g baby rocket leaves; toss to

combine. Season to taste. Serve topped

with ⅓ cup (25g) flaked parmesan.

4.PESTO GNOCCHI

WITH LAMB CUTLETS

PREP + COOK TIME 25 MINUTES SERVES 4

Cook 250g potato gnocchi in a large

saucepan of boiling salted water until

gnocchi float to the surface; drain. Heat

1 tablespoon oil in a frying pan over

medium heat; cook 12 french−trimmed

lamb cutlets (600g), for 2 minutes each

side or until browned and cooked. Remove

from pan, cover; stand for 5 minutes.

Add ½ cup (125ml) dry white wine to

same pan; bring to the boil. Reduce heat;

simmer until wine has reduced by about

one−third. Stir in ½ cup (130g) basil

pesto and ⅓ cup (80ml) pouring cream;

simmer until sauce thickens slightly.

Add gnocchi; stir until heated through.

Season to taste. Serve lamb

with gnocchi. Sprinkle with

¼ cup firmly packed fresh

small basil leaves.

2. GNOCCHI BOSCAIOLA

PREP + COOK TIME 40 MINUTES SERVES 6

Combine 10g dried porcini mushrooms
and ¼ cup (60ml) boiling water in a
small heatproof bowl; cover, stand for
15 minutes or until tender. Drain;
reserve soaking liquid, chop mushrooms
coarsely. Cook 500g potato gnocchi in a
large saucepan of boiling salted water
until gnocchi float to the surface; drain.
Cook 200g chopped pancetta in a heated
oiled large deep frying pan until crisp.
Add 300g chopped mixed mushrooms
and 2 crushed garlic cloves; cook, stirring,
until mushrooms are browned lightly.
Add 300ml pouring cream, 1 tablespoon
lemon juice and porcini mushrooms
and reserved liquid; simmer, uncovered,
until sauce reduces by half and thickens
slightly. Stir in gnocchi. Top with
½ cup (40g) finely grated parmesan
and 2 tablespoons chopped fresh chives.

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