Shan­non Ben­nett:

Of­fers up some great ideas to help feed the fam­ily.

Sunday Tasmanian - Tassie Living - - CONTENTS - @chef­ben­nett23 @VueBen­nett


“Su­per quick and de­li­cious” SERVES 4-6 500g deli-fresh drained ri­cotta 1½ cup (120g) parme­san, finely grated,

plus ex­tra to serve 2 eggs, plus 2 egg yolks, lightly beaten 2 cups (300g) plain flour, plus ex­tra

for dust­ing ¼ cup (60ml) olive oil, plus ex­tra 40g but­ter 2 gar­lic cloves, bruised 150g baby rocket Tomato and ba­con vinai­grette ¼ cup (60ml) ex­tra vir­gin olive oil 4 (200g) smoked ba­con rash­ers, chopped 20g but­ter 2 pun­nets (400g) cherry toma­toes 4 sprigs of thyme, leaves picked 3 gar­lic cloves, thinly sliced 2 tbs sherry vine­gar Line a large tray with bak­ing pa­per.

Com­bine the ri­cotta, parme­san and egg in a bowl. Mix well us­ing a wooden spoon and sea­son. Add the flour and mix un­til just com­bined to form a soft dough. Do not over­work the dough.

Turn out dough on a work sur­face lightly dusted with flour and di­vide into 6 equal pieces. Us­ing both hands dusted with a lit­tle ex­tra flour, gently roll each piece to a 60cm-long, 2cm-wide log. Cut into 2½-cm pieces, gently pinch­ing each gnoc­chi in the mid­dle, and place onto lined tray.

Bring a large pan of wa­ter to the boil. In batches, gently slide gnoc­chi into wa­ter. Once the wa­ter has re­turned to the boil, turn down to a gen­tle sim­mer and poach gnoc­chi for 2 min­utes. Drain and plunge into iced wa­ter for 3 min­utes, then drain. Driz­zle over a lit­tle oil. Set aside.

To pre­pare vinai­grette, heat half the oil over a medium heat. Add ba­con and but­ter and cook for 5 min­utes, stir­ring of­ten, un­til ba­con is start­ing to crisp. Re­move from pan onto a plate lined with pa­per towel. Add toma­toes and thyme to the same pan and cook for 3 min­utes, stir­ring of­ten. Add gar­lic and con­tinue to cook for a fur­ther 2 min­utes. Add vine­gar to deglaze and cook for a fur­ther 1 minute or un­til vine­gar has re­duced by half. Turn off heat, set aside.

When you are ready to serve, work­ing in batches, heat oil in a large non-stick pan over a medium heat, add but­ter, swirling pan to al­low but­ter to melt and foam. Add gnoc­chi in a sin­gle layer of the pan and cook for 5 min­utes or un­til golden, toss­ing reg­u­larly. Gently fold pan-fried gnoc­chi through tomato vinai­grette with rocket.

Di­vide among serv­ing bowls, sea­son and scat­ter with ex­tra parme­san to serve. PER SERVE • 32G PRO­TEIN • 20G SAT FAT • 40G CARB • 3G SUG­ARS • 1130MG SODIUM • 750 CAL (3145KJ)

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