PARISIENNE GNOCCHI WITH ARRABBIATA SAUCE

PARISIENNE GNOCCHI WITH ARRABBIATA SAUCE
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Ingredients

Parisienne Gnocchi

  • 1/4 cup Meadow Fresh original milk
  • 1/4 + 1/8 cup water
  • 13 grams Tararua butter
  • 3/4 cup Edmonds standard grade flour
  • 1-2 tbsp chopped parsley, plus extra to serve
  • 1-2 Henergy size 6 eggs
  • 1/8 cup Ornelle grated parmesan, plus extra to serve

Arrabbiata Sauce

  • Olivani olive oil
  • 1 onion
  • 2-3 tsp Gregg’s crushed garlic
  • 1 tbsp Gregg’s tomato paste
  • 1 tin chopped tomatoes
  • 2 tsp Gregg’s oregano
  • 2 tbsp brown sugar
  • 1?4 cup Villa Maria merlot
  • Gregg’s ground chilli, to taste
  • 10 pitted kalamata olives
  • 1 tbsp capers
  • Salad leaves
  • Gregg’s freshly ground salt and pepper

The Social Cooking Way

In a small pot bring milk and water to the boil with the butter. Chop parsley. Remove pan from the heat and add flour. Mix well. Return

to a low heat and cook for 1 minute, stirring continuously. Tip into a bowl to cool slightly and mix in chopped parsley and salt. Lightly whisk eggs. Add 3/4 of the beaten eggs to the mixture, a little at a time. Mix well until you have a smooth and slightly sticky dough. Mix in the parmesan. Test the mix by placing a tsp of the dough in a large pan of simmering salted water. If gnocchi breaks apart add more egg.

Fill a cloth piping bag, fitted with a 2cm nozzle with the mixture and set aside. If mix is quite runny it can be chilled for 30-60 minutes to firm up.

Finely dice onion. Sweat onion and garlic in olive oil until softened. Add tomato paste and cook out for 1 minute. Add herbs, chilli, tinned tomatoes, wine and brown sugar. Finely chop olives and capers and add to sauce. Season lightly. Simmer for 15-20 minutes or until sauce has thickened.

Bring a large pan of salted water to a high simmer but not boiling. Squeeze gnocchi mix into the water, cutting with a small wet knife at 2cm intervals. Cook in batches, making sure not to overcrowd the pan. If mix begins to stick to the knife, simply dip the knife into the water between cuts. Cook for 3-5 minutes until firm and cooked through. If not using straight away, toss with olive oil and chill on a large tray in the fridge.

Warm sauce and toss through the gnocchi. Serve sprinkled with parmesan and a green salad dressed with lemon and olive oil.


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