recipes_Australia_June_2017

JUNE 2017 recipes+ 63

Pumpkin Gnocchi

Carbonara

SERVES 4 PREP 20 minutes

COOK 25 minutes NUTRITION 2285kJ;

23g fat (9g sat); 18g protein; 71g carbohydrate;

11g fibre a serve COST $3.50 a serve

400g floury potatoes (such as sebago),

coarsely chopped

350g pumpkin, coarsely chopped

1 egg, plus 2 extra, lightly whisked

1/2 cup rice flour

1/2 cup-2/3 cup besan (chickpea flour),

plus extra, to dust

1/3 cup freshly grated parmesan,

plus ¼ cup shaved extra

100g diced bacon

3/4 cup reduced-fat cream

¼ cup gluten-free vegetable stock

2 tablespoons finely chopped chives

1 Place potato and pumpkin in a steamer

basket over a saucepan of simmering water

(don’t let basket touch water). Steam for

10 minutes or until tender. Drain. Transfer to

a bowl. Mash until almost smooth. Cool slightly.

2 Add egg, rice flour, besan and parmesan

to potato; mix well (if dough is too soft, add

a little more besan). Line an oven tray with

baking paper. Turn dough out onto a lightly

floured work surface; knead until smooth.

Divide dough into 4 portions. Roll each

portion into a 2cm-thick log. Using a lightly

floured knife, cut logs into 3cm pieces. Roll

gnocchi over a lightly floured fork to create

indents, then place on prepared tray.

3 Cook gnocchi, in 4 batches, in a saucepan

of boiling salted water for 3 minutes or until

gnocchi float to the surface. Using a slotted

spoon, transfer gnocchi to a heatproof bowl.

4 Meanwhile, heat a large frying pan over

moderate heat. Add bacon; cook and stir

for 3 minutes or until browned. Reserve

2 tablespoons of bacon. Add cream and

stock to remaining bacon in pan. Bring to

the boil. Reduce heat; simmer for 3 minutes

or until reduced slightly. Whisk in extra

egg until cream mixture softly scrambles.

Stir in extra parmesan and half the chives.

5 Add gnocchi to cream mixture; stir to

combine. Serve sprinkled with reserved

bacon and remaining chives.

healthy special diets

BUDGET

WINNER

$3.45

A SERVE

Potato Gnocchi

with Rocket Pesto

SERVES 4 PREP 25 minutes

COOK 25 minutes NUTRITION 2145kJ;

22g fat (8g sat); 15g protein; 61g carbohydrate;

8g fibre a serve

700g floury potatoes (such as sebago),

coarsely chopped

1 egg

1/2 cup rice flour

1/2 cup-2/3 cup besan (chickpea flour),

plus extra, to dust

1/3 cup freshly grated parmesan,

plus extra shaved, to serve

1 quantity Rocket Pesto (recipe, right),

to serve

Lemon wedges, to serve

1 Place potato in a steamer basket over

a saucepan of simmering water (don’t let

basket touch water). Steam for 10 minutes

or until tender. Drain. Transfer to a bowl.

Mash until almost smooth. Cool slightly.

2 Add egg, rice flour, besan and parmesan

to potato; mix well (if dough is too soft, add

a little more besan). Line an oven tray with

baking paper. Turn dough out onto a lightly

floured work surface; knead until smooth.

Divide dough into 4 portions. Roll each

portion into a 2cm-thick log. Using a lightly

floured knife, cut logs into 3cm pieces. Roll

gnocchi over a lightly floured fork to create

indents, then place on prepared tray.

3 Cook gnocchi, in 4 batches, in a large

saucepan of boiling salted water for

3 minutes or until gnocchi float to surface.

Using a slotted spoon, transfer gnocchi

to a large heatproof bowl.

4 Add Rocket Pesto to gnocchi; toss

to combine. Sprinkle with extra shaved

parmesan and black pepper. Serve with

lemon wedges.

Rocket Pesto

MAKES about 1 cup PREP 5 minutes

1/3 cup salted macadamia nuts

40g baby rocket leaves

¼ cup freshly grated parmesan

1/3 cup flat-leaf parsley

1 clove garlic, crushed

1/3 cup light olive oil

Process nuts until finely crushed.
Add rocket leaves, parmesan, parsley
and garlic; process until finely chopped.
Add oil; process until almost smooth.
RECIPES

AMANDA LENNON

PHOTOGRAPHY

SCOTT HAWKINS

STYLING

JANE COLLINS

FOOD PREPARATION

REBECCA TRUDA