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Miguel’s mushroom sweet potato gnocchi

<p>When it comes to cooking, celebrity chef Miguel Maestre has a surprising favourite ingredient – mushrooms.</p> <p>“Mushrooms are a brilliant and versatile ingredient that make meal times tastier and healthier,” the restaurateur and TV presenter said.</p> <p>Here’s one of Miguel’s mushroom recipes.</p> <p><strong>Recipe by: </strong>Miguel Maestre for Australian Mushrooms</p> <p><em>Serves 2-3</em></p> <p><strong>Ingredients:</strong></p> <ul> <li>2 medium sweet potatoes</li> <li>2 cups all purpose flour</li> <li>2 teaspoons salt flakes</li> <li>flour for dusting</li> <li>250g Swiss brown and button mushrooms, chopped in quarters</li> <li>10 sage leaves</li> <li>2 tbsp toasted pinenuts (optional)</li> <li>1/2 lemon</li> <li>50g butter</li> <li>Grated Parmesan</li> </ul> <p> <strong>Method:</strong></p> <ol> <li>Preheat the oven to 200 degrees Celsius. Poke a few holes in the sweet potatoes with a fork, and then bake them for at least 1 hour on a bed of rock salt in the oven until they are tender and the skin starts to look wrinkly.</li> <li>While the potato is still warm, peel the skin away from the flesh and set aside to cool slightly.</li> <li>If you have a potato ricer, put the sweet potatoes through this. Otherwise you can use a fine sieve and push the potato through with a ladle or wooden spoon.</li> <li>Place the flour on a board, or your kitchen bench. Make a well in the centre and add the riced / sieved sweet potatoes to the well.  Season with salt and pepper.</li> <li>Using your hands, work the sweet potato into the flour until it’s fully combined. You don’t want the dough to be sticky so keep adding flour gradually until you get a nice dry dough. This could take quite a bit of extra flour.</li> <li>Once fully combined, roll the dough into a ball and cut it into 4 even pieces. Roll each piece into a long sausage, each about a finger in thickness.</li> <li>Cut the rolls of dough into 2cm little pillows of gnocchi, and gently toss each piece into some flour on your work bench to ensure that it’s dry. At this point you could also use a gnocchi board or fork to press grooves into each piece of gnocchi to make it more professional looking but this is optional and tastes just as good without!</li> <li>To cook the gnocchi, bring a large pot of water to the boil and add the salt. Blanch the sweet potato gnocchi in salted boiling water until they all float. Then drain, reserving a little of the cooking water.</li> <li>In a large frying pan, over a high heat, add a splash of olive oil and a teaspoon of butter, add the quartered mushrooms and cook for a few minutes until golden. Spoon out the mushrooms into a bowl.</li> <li>Using the same frying pan, add the cooked gnocchi and sear until crispy. Add the remaining butter, pine nuts, sage leaves and mushrooms you just set aside. Cook until the butter starts to burn.</li> <li>Then add lemon juice and Parmesan and serve.</li> </ol> <p><strong>Tip: </strong></p> <ul> <li>Putting the potatoes through a sieve or potato ricer is a vital step to making gnocchi, as this breaks down the starch.</li> <li>If you make gnocchi often, a potato ricer is a fairly inexpensive kitchen tool that is handy to have.</li> </ul>

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Bolognese gnocchi with parmesan cheese

<p>Bolognese is a classic dish that everyone has tried but this recipe will let you experience bolognese in a completely new way. The gnocchi with thyme and parmesan cheese will leave you making sure you have room for seconds.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g gnocchi (Note: using extra gnocchi will alter the flavour)</li> <li>2 tbs olive oil</li> <li>1 red onion, finely sliced</li> <li>1 carrot, peeled &amp; finely diced</li> <li>2 cloves garlic, peeled &amp; crushed</li> <li>600g pork &amp; veal mince</li> <li>100g baby spinach leaves, washed</li> <li>50g parmesan cheese, finely grated</li> <li>1 sachet tomato paste</li> <li>2 tsp red wine vinegar</li> <li>2 tins diced tomatoes</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Bring a large saucepan of salted water to the boil. Add the gnocchi and cook until the gnocchi rises to the surface (approximately 2-3 minutes). Drain really well. Transfer to a plate and pat dry with a tea towel to absorb any remaining water (this will help the gnocchi crisp up).</p> <p>2. Heat half of the olive oil in a large frying pan over a high heat. Add the gnocchi in 2-3 batches and fry for 3-4 minutes, or until they are golden brown. Set the gnocchi aside.</p> <p>3. Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the red onion and carrot and cook, stirring, for 5 minutes, or until soft. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Add the pork &amp; veal mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the tomato paste, red wine vinegar and diced tomatoes and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Stir through the baby spinach leaves and season to taste with salt and pepper.</p> <p>4. Add the gnocchi to the Bolognese sauce and stir through to heat.</p> <p>5. To serve, divide the pasta between bowls and top with the Parmesan cheese. Enjoy!</p> <p><em>Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank"><strong><span style="text-decoration: underline;">Hello Fresh</span></strong></a>. </em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175  delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Sicilian style gnocchi

<p>A classic, hearty, Italian dish perfect for large gatherings. If you’re looking for a bit of variation, add a handful of chopped walnuts to the sauce whilst cooking. Or, try shavings of pecorino cheese instead of the mozzarella.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1kg of potato gnocchi</li> <li>1 aubergine</li> <li>1 mozzarella</li> <li>300g of Polpa – Tomato purée</li> <li>160ml of white wine</li> <li>1 clove of garlic</li> <li>4 basil leaves</li> <li>Parsley</li> <li>Chilli</li> <li>Extra virgin olive oil</li> <li>Salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Clean and dice the aubergine. Heat the oil in a pan and lightly sauté the garlic, aubergine and some chilli. Cook for 20 minutes, stirring occasionally.</li> <li>Add the white wine and let it evaporate over a low heat. Then add the Polpa – Tomato purée and cook for another 10 minutes, then add parsley and basil.</li> <li>Meanwhile cook the gnocchi in boiling salted water, drain when they come to the surface and add the sauce. Lastly, add the mozzarella pieces. Stir and serve hot.</li> </ol> <p>What’s your favourite kind of pasta to cook? Let us know in the comments below.</p> <p><em>Recipe courtesy of Mutti Solo Pomodoro. For more recipes, <a href="http://intl.mutti-parma.com/recipes/" target="_blank"><strong><span style="text-decoration: underline;">visit their website.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/pot-roasted-pork-scotch/"><strong><em><span style="text-decoration: underline;">Pot-roasted pork scotch with potato, fennel and tomato</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/08/bbq-pork-sausage-cassoulet/"><em><strong><span style="text-decoration: underline;">BBQ pork sausage cassoulet</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/08/sweet-potato-mushroom-goji-berry-and-chilli-soup/"><strong><em><span style="text-decoration: underline;">Sweet potato, mushroom, goji berry and chilli soup</span></em></strong></a></p>

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Gnocchi gorgonzola

<p>Savour delicious, rustic flavours of the old country and enjoy a classic Italian dish when you share a serve of Gnocchi Gorgonzola with your family.</p> <p><strong>Serves:</strong> Four</p> <p><strong>Ingredients:<br /></strong></p> <p>• 375g gnocchi<br />• 25g butter<br />• 4 garlic cloves, crushed<br />• 300ml thickened cream<br />• 80g gorgonzola cheese, crumbled<br />• 1/3 cup finely grated parmesan cheese or vegetarian hard cheese</p> <p><strong>Method: </strong></p> <p>1. Cook gnocchi in a saucepan of boiling salted water, following packet directions until tender.</p> <p>2. Drain, reserving ¼ cup liquid.</p> <p>3. Melt butter in a large non-stick frying pan over medium heat. Add garlic.</p> <p>4. Cook, stirring, for 1 minute or until fragrant.</p> <p>5. Stir in cream and gorgonzola. Bring to a gentle boil. Reduce heat to low.</p> <p>6. Simmer for 3 to 4 minutes or until sauce slightly thickens.</p> <p>7. Add parmesan, gnocchi and reserved cooking liquid.</p> <p>8. Season with salt and pepper. Toss to combine. Serve.</p> <p><em>Recipe credit: taste.com</em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/zucchini-and-feta-fritters-with-avocado-salsa/"><strong>Zucchini and feta fritters with avocado salsa</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/arancini-balls/"><strong>Arancini balls</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/salmon-burgers/"><strong>Summer salmon burgers</strong></a></em></span></p>

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