Winter’s knocking
Reach Rea for gnocchi
Now that winter is on the horizon the temperature is noticeably colder in the mornings and evenings – the perfect excuse to light the fire, hunker down and enjoy some tasty comfort food.
This dish of gnocchi with a rich and earthy, creamy mushroom sauce is vegetarian and can be served on its own or with a green salad. It also makes a wonderful side to roast beef fillet or tender slow-cooked lamb.
The mushrooms work beautifully with the sweet caramelised onions, fragrant thyme, salty feta and crunchy pine nuts – and the soft pillowy gnocchi.
I find gnocchi a brilliant alternative to pasta and often serve it to guests. To save time you can easily prepare the mushroom sauce in advance then gently reheat it with freshly cooked gnocchi to serve.
Feel free to try out other flavour variations such as leek and cauliflower or roast pumpkin and pancetta, and pan-fried garlicky fresh breadcrumbs make a great alternative to the toasted pinenuts.
QUICK GNOCCHI WITH MUSHROOM RAGU
Preparation: 20 minutes. Cooking: 20 minutes. Serves 4-6.
2 tablespoons butter
2 tablespoons olive oil
650g mixed mushrooms
2 sprigs thyme
2 cloves garlic, crushed
1⁄2 cup white wine
3⁄4 cup cream
500g potato gnocchi
1 cup caramelised onions (see recipe below)
100g feta, crumbled
1⁄4 cup toasted pine nuts to serve
A few sprigs of fresh thyme to garnish
Slice the larger mushrooms, and leave the small ones whole. Heat the butter and olive oil in a large, deep frying pan, add the mushrooms and season well with salt and pepper. Cook over a medium high heat, uncovered for 10 minutes.
Add the garlic, thyme, wine and cream and cook a further 5 minutes, uncovered. While the mushrooms are cooking bring a large pot of salted water to boil and drop in the gnocchi. Cook according to packet instructions, until the gnocchi rises to the surface. Drain and add to the mushrooms, stir to combine and cook together for 3 minutes.
Stir in half of the caramelised onions. Serve immediately garnished with the remaining caramelised onion and sprinkled with sea salt & freshly ground black pepper, crumbled feta, pinenuts and a few sprigs of thyme.
CARAMELISED ONIONS
Preparation: 10 minutes. Cooking: 40 minutes. Makes 1 1⁄2 cups.
1/4 cup olive oil
5 medium red onions, peeled and sliced – aim for thin slices
1⁄4 teaspoon salt
2 tablespoons balsamic vinegar
2 teaspoons caster sugar
sea salt and black pepper to taste
small pinch chilli flakes, optional
Heat olive oil in a big heavy-based pot. Add onions and salt and cook over a medium heat for 25-30 minutes until nice and soft, stirring every once in a while so that they don’t catch on the bottom.
In between stirring, half-cover with the pot lid – I always rest it on the wooden spoon laid across the top of the pot, so it is mostly covered, but not completely.
After half an hour add balsamic vinegar and sugar, remove lid completely and cook a further 10 minutes, stirring occasionally. If you like a little heat, add the chilli flakes in now too.
Once you add the sugar the onions will brown up more and caramelise – if your heat is a little low, you might want to increase it a bit now. If the onions seem a little dry add an extra tablespoon of olive oil and stir through then season with salt and black pepper. Leave to cool then spoon into a sealable jar or container.
Recipes, food styling and photography by Sarah Tuck