Day: 13 February 2021

I wanted to make a gnocchi dish for some time. I had a recipe at hand so I went for it. I used this video as a based for the gnocchi

Gnocchi in mushroom and asparagus sauce.

Gnocchi:

• 1kg of boiled potatoes
• 2 medium eggs
• salt/pepper
• 20g Parmesan cheese
• 150g plain flour plus dusting

Mushroom and asparagus sauce:

• a couple of garlic cloves
• 200g mushrooms
• 150g asparagus
• 1/2 cup of white wine
• 1 cup of chicken stock
• Parmesan cheese
• optional: lemon zest

Gnocchi Process:

• 1) You can boil or bake the potatoes. Let it cool down a bit until you can manage with your hands. Keep the water for next steps.
• 2) Put in a bowl, use a potato smasher to break them a bit.
• 3) Add the eggs, salt, pepper and cheese. Mix a bit .and then
• 4) Add the flour. You should get a ball. Be sure everything is properly combined.
• 5) Get a saucepan with boiling water and salt from the first step.
• 6) In your work surface, dust it with flour, device your dough in several parts. Roll each one until you have a flaute form. Add flour if it sticks too much. Cut them in small pieces
• 7) Boil the gnocchi until the float. Remove from water and let them cool down in a try (put some olive oil so they dont stick to it)

Sauce Process:

• 1) Fry the garlic in a sauce pan
• 2) Add chopped mushrooms and asparagus. Salt and pepper. And other herbs you fancy
• 3) Once the veggies are fried (medium-high heat), add the wine. It should evaporate quickly and form some brown bits in the pan.
• 4) reduce heat, add the chicken stock. Stir from time to time until thickens a bit.
• 5) Add the gnocchi to the sauce, with some pasta water. Be sure they are fully coated.
• 6) You can fry a bit the gnocchi, be sure there is sauce left!
• 7) Optional, add a bit of lemon zest.
• 7) Remove pan from the heat, and let cool down for a bit. Ready to eat!

I was surprised by the gnocchi, they were much better than the ones you buy. It was like small dumplings balls! Very tasty.

It seems this is a typical Australian desert.

Sponge:

• 250g golden caster sugar
• 250g self raising flour
• 1/2 tsp salt
• 125g butter softened
• 3 medium eggs
• 3 tsb milk

Filling:

• 2 tsp icing sugar
• 250g double cream
• 200g jam (any red berries are nice)

Coating:

• 50g cocoa powder
• 200g icing sugar
• 80g butter melted
• 200g milk
• 200g desiccated coconut

Process:

• 1) Pre-heat oven at 200C. Grease a baking try
• 2) In a bowl, cream the butter and sugar.
• 3) Add the eggs, one at each time. Only add the next one when is everything is properly combined
• 4) Add the flour, milk and salt until fully combined. Pour the mix into the baking try.
• 5) Bake for 20 minutes or until golden. Use a knife and be sure it comes up clean. Set aside to cool down
• 6) Filling: In a bowl, sift the icing sugar and add the double cream. Mix with a hand blender until thick.
• 7) Once the sponge is cold, slice it horizontally. In one side, pour the filling (use a spoon through boiling water to help you to spread it easier).
• 8) On top of the filling, pour the jam, use again the spoon through boiling water.
• 9) Sandwich the sponge back together. Let is chill in the fridge while preparing the coating.
• 10) Whisk together the melted butter and milk in a bowl. In other bowl, sieve the cocoa powder and icing sugar. Bit by bit, add the cocoa/sugar mix to the butter mix. Whisk until no lumps.
• 11) Cut the sponge in squares, dip each square in the cocoa mix until properly coated. Then roll in the desiccated coconut. Put aside.
• 12) Once all squares are done, sprinkle some more coconut.
• 13) Let the cocoa coating to settle for 1h. But next day are even better!