Posts Tagged With: gnocchi

Kitchen News 4th November 2015

ourkitchengarden.net

Potato gnocchi with parmesan, burnt butter and crispy sage. Rosemary and thyme grissini. Creamy hummus made with a recipe adapted from Ottolenghi’s Jerusalem book… these are some of the dishes our clever kids whipped up last week in the cottage! A major focus for one group was handling fragile lettuce: washing and spinning it dry and then rolling it up to store in the fridge until ready to compile a deliciously fresh and gorgeous looking Master salad with lemon vinaigrette. And we even made crispy herbed potato skins with leftovers from the gnocchi!

The Year 2 students continue their attack on Kitchen Garden – enthusiastically displaying their knife skills amongst other fabulous talents – and one class even got to sample one of our programs most successful and asked-for dishes ever: Globe artichokes with lemon and garlic vinaigrette. They’re very lucky as we’ve had a lot of trouble growing them in these last few years – the last ones we harvested in 2012! Hopefully we’ll have a few more popping up in the next few weeks. And I’m looking forward to seeing the Year 5 and 6 kids back next week too!

ourkitchengarden.net

Tea towel sales went through the roof so thank you to all who bought early. Year 2 and Kindergarten is SOLD OUT! We have other age groups but I am reclaiming my Monday and Friday mornings for a while so will be back in December – anybody wishing to buy some before then can see me in the cottage at 8.30am or 2.30pm Tuesdays, Wednesdays or Thursdays in the meantime.

Thanks Mx

And thanks for the little mufti Melissas last Friday! Loved all of you!

Categories: Kitchen Garden, News | Tags: , , , , , , | 2 Comments

Pumpkin gnocchi with burnt butter and sage

Don’t be put off thinking that these gnocchi are too hard to make! The trick here is to lightly knead the dough so that the gnocchi too are light… super-yum! And once you’ve had a go you will NEVER buy packaged gnocchi ever again! The crispy sage is a big hit too – get the kids to have a smell of the savoury and almost meaty sage leaves, and then compare after the leaves have sizzled in the butter…

And if you’re interested in the gluten-free version, see below!*

ourkitchengarden.net

Pumpkin gnocchi, burnt butter and sage

Fresh from the garden: potatoes, pumpkin, sage
Recipe source: adapted from a recipe by Stephanie Alexander, Kitchen Garden Cooking W/ Kids
Serves: 6-8 or about 24 tastes

Equipment:

  • Ovenproof serving dishes
  • Chopping board & knife
  • Peelers, grater, scales
  • Medium saucepan
  • Wok & steamer basket
  • Bowls – med, small
  • Skewer, colander
  • Baking tray, Mouli food mill
  • Measures – tablespoon
  • Pastry scraper, slotted spoon
  • Frying pan with 5cm sides
  • Non-stick frying pan
Ingredients:

  • 500g potatoes (use Nicola or Desiree)
  • Cooking salt
  • 600g pumpkin (use a dry-fleshed variety, such as butternut)
  • 320g plain flour, plus extra for dusting
  • 80g Parmesan
  • 20 large sage leaves
  • 150g butter
  • Ground nutmeg
  • Flaked salt and freshly ground black pepper
ourkitchengarden.net

Gnocchi ready for the pan

What to do:

  • Preheat the oven to 120C and place serving dishes in the oven to keep warm. Peel the potatoes, cut into chunks, then place in a saucepan with a teaspoon ofcooking salt and enough cold water to cover generously. Bring to the boil and cook for 15 minutes.
  • Peel and seed the pumpkin. Weigh to make sure you have 500g and cut into bite-sized chunks. Place a wok over a high heat and pour in enough hot water to come a third of the way up the sides. Rest a bamboo steamer on top and spread the pumpkin cubes out in it; cover and steam for 10 minutes. Set the pumpkin aside. Meanwhile weigh the parmesan and grate.
  • Check the potatoes are tender with a skewer then drain, return to the saucepan, shake over the heat to dry out and tip into a bowl. In a separate, small bowl, place the flour. Set this aside until needed.
  • Lightly flour the workbench and the baking tray, and have the measured flour close by. Squash the pumpkin and potato through the coarsest disc of the food mill to form a loose mound on the bench. Sprinkle with a good pinch of flaked salt. Sieve most of the flour over the vegetable mound and, quickly but lightly, combine. Knead briefly until the dough is smooth, using a little more flour if necessary.
  • Cut the dough into four pieces and, with your fingers, roll each into a sausage 2-3cm wide. Cut each “sausage” into pieces 2cm long and place on the floured baking tray.
  • Fill a high-sided frying pan with water, add a teaspoon of salt and bring to the boil. Drop in as many gnocchi as will fit easily in a layer. Adjust the heat to a simmer. When the gnocchi rise to the surface (about three minutes), lift out with a slotted spoon, drain well and slip into the warmed serving dishes. Return to the oven after adding each batch of gnocchi. Scatter over the Parmesan and a sprinkle of nutmeg.
  • Spread the sage leaves in the non-stick frying pan and add the butter. Fry until the leaves are crisp and the butter has become a medium-brown colour. Spoon the sage leaves and butter over the gnocchi in the serving dish and add some ground pepper. Place heatproof mats on the tables and serve the gnocchi in the ovenproof dishes.

*Gluten-free note: We took off about 100g of the milled potato and pumpkin mixture and combined it with about 30g gluten-free plain flour, the results were fabulous – check these babies out:

ourkitchengarden.net

Gluten-free pumpkin gnocchi

Categories: Kitchen Garden, Recipe, School Holiday Program | Tags: , , , , , , , , , , , , , , , | Leave a comment

Gnocchi with burnt butter and sage

Passing potatoes through the mouli for gnocchi

The volunteers occasionally freak out when I tell them they’re making gnocchi. But I say, have no fear! It’s child’s play… as long as the spuds cool down enough once they’re out of the oven & you help a bit with getting the gnocchi out of the pot, it’s a great dish to do with children as there’s a few different procedures & fun (and teamwork required) playing with the mouli to get the potatoes mashed… and who doesn’t love a bit of playdoh-style rolling out with the dough? I do anyway…

Gnocchi with burnt butter and sage

Fresh from the garden: potatoes, sage, eggs

Recipe source: Melissa, kitchen specialist at Bondi PS

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Floury potatoes work best here: nicola, desiree, pink eye, russet Burbank Idaho and toolangi delight are all great varieties. The trick is to keep your work light – do not overwork the dough – and your gnocchi will be light too.

Equipment:

  • Baking tray
  • Paper towel
  • Large saucepan with lid
  • Small saucepan
  • Large knife, spoon
  • Oven glove or tea towel
  • Ricer, mouli or sieve
  • Bowls – 1 large, 4 small bowls
  • Scales, grater
  • Baking sheet
  • Slotted spoon
  • Serving plates
Ingredients:

  • 1.5kg floury potatoes
  • 150g plain flour plus extra
  • 2 egg yolks
  • ½ teaspoon salt
  • 1 nutmeg
  • 150g parmesan
  • 125g salted butter
  • Small branch of sage

 

What to do:

For the gnocchi:

  • Preheat the oven to 180°C.
  • Scrub potatoes well & wipe dry with paper towel. Prick all over with a fork and bake in their jackets in the oven for an hour until tender to squeeze.
  • Put the large pot of water on high heat to boil.
  • Cut potatoes in half. Hold half in an oven glove or folded tea towel & scoop out the flesh into a large bowl then press into the ricer, mouli or sieve to cool.
  • Grate parmesan into a small bowl. Grate nutmeg into a small bowl to make about ¼ teaspoon and wash and carefully dry the sage, picking off the leaves.
  • Make a well in the centre of potato mound and add a handful of flour, the yolks, salt, nutmeg and 50g of the parmesan.
  • Fold continuously toward centre, gradually adding more flour until it comes together without being sticky. Allow to rest for 5 minutes.
  • Roll some mixture into a sausage shape about 3cm in diameter and cut off 3cm pieces.
  • Lightly flour the baking sheet. Roll each piece on the back of a fork using thumb and forefinger & place gnocchi there until ready to use
  • Poach gnocchi in a large pot of salted boiling water until they rise to the surface, then scoop onto your serving plates.

For the burnt butter:

  • Chop the butter into small pieces and then in the small saucepan heat the butter on medium until it develops a nut-brown colour.
  • Add sage and continue cooking for 30 seconds until the leaves are crisp.
  • Sprinkle remaining parmesan onto the gnocchi and then drizzle on the sizzling crispy sage & butter.


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New recipes – Term 2

I’ve been absent for a while and realise now – so late – that it’s been months… where does the time go? I’m starting to feel like a cliche, in that the older I get, the quicker time flies. I’m always running late, I clearly never plan my time well and am forever trying to scrape through at the last minute…. and then see that the weeks fly past, and now we’re almost in July. Yikes!

Anyway,  my excuse for the absence is that I’ve dived back into the pool of employment and become what is statistically known as a ‘Working Mother’… hmmm. One child in daycare for four days, the other child can only fit in on two days so we also have a nanny on one day – and I’m only working for three days! My wage comes in one hand and goes straight out the other, it’s crazy. But I am enjoying the job, and also the enforced separation for my darlings – I relish picking them up from school having missed them all day, and love that they missed me too…

So my new job is my perfect job. Cooking with school children! The primary school students grow the veggies in the school garden; they harvest when the time is right; they prepare and cook the food; they share the food (and then they clean up!). It’s that simple.

Cooking with the kids

We have been cooking up a storm at school recently & I thought I’d share a recipe from one of the most popular dishes: Rocket, silverbeet & potato soup. This has been such a hit (I think it’s all the garlic) and is perfect for the cold wintry days we’ve been having…

and here in full is another easy & fun recipe to do at home:

 Rosemary & Thyme Grissini

 Fresh from the garden: Rosemary, thyme

 Recipe source: The Cook and the Chef TV program

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A simple & fun bread-making exercise – I’ve found that the thinner you make the grissini, the crunchier and more delicious they are! It also pays to knead the dough well too.

Equipment:
  • Kitchen towel
  • Chopping board
  • Large knife
  • Large bowl
  • Large spoon
  • Measuring jug
  • 2 baking trays
  • Pastry brush
  • Rolling pin

 Ingredients:

  • 2 cups plain flour
  • ½ teaspoon cooking salt
  • Large sprig rosemary
  • 4 or 5 sprigs thyme
  • 1 teaspoon yeast
  • ½ teaspoon brown sugar
  • 1 tablespoon extra virgin olive oil
  • 100ml lukewarm water
  • A pinch or two of flaked salt

What to do:

  • Preheat oven to 180°C
  • Wash & dry herbs thoroughly
  • Strip herbs from stalks and chop up finely to yield 2 tablespoons of herbs
  • Mix all the dry ingredients (except for the flaked salt) and herbs together in a large bowl
  • Add the water and olive oil and knead together until a smooth dough is formed – this might take between five and ten minutes. If the dough is too wet just add some more flour, bit by bit
  • Brush baking trays with a little olive oil
  • Flatten the dough out and roll into an even rectangle shape. Divide into halves, then quarters, and then again and again until you get 32 pieces
  • Roll each ball into a thin cigar shape with floured hands & place evenly onto the baking trays
  • Sprinkle with flakes of salt
  • Carefully slip the trays into the oven & bake for about 15 minutes until golden brown

Notes: Grissini are thought to have been invented in Italy in the 17th century – what other dishes have originated inItaly?

Here also is a list of recipes of other lovely dishes the children have been making this term:

Basic pasta dough

Linguine with herb sauce

Baked ricotta slices with capsicum & tomato

Gnocchi with burnt butter & sage

Carrot & coriander soup

Eggplant, garden herb & bocconcini pizza

Happing reading, happy eating!

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , , | 2 Comments

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