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.


  • 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.


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


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


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


  • 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!