Gnocchi with Mushrooms, Rocket and Omega Walnut Pesto


I was very lucky to be given not one but 2 bags of Omega Manjimup Walnuts to experiment with and come up with some recipes 😀 it got me thinking straight away and I have 3 recipes in mind. The first I decided would be a savoury dish, when I think of walnuts and savoury I think of gnocchi! So here it is and I hope you enjoy!

INGREDIENTS

FOR THE PESTO

  • 1 Cup of Roasted Omega Walnuts
  • 1/2 Cup of Good Quality Parmigiano-Reggiano
  • 1/4 Cup Good Quality Olive Oil
  • The Rind & Juice of 1 Small Lemon
  • 2 cloves of Garlic
  • Salt and pepper to your liking

FOR THE GNOCCHI

  • 1 Tbsp of Good Quality Butter
  • 400g Sliced Button Mushrooms
  • 1 Pkt Gnocchi (if I had more time I would have made my own but that’s a recipe for another day!)
  • 3 Handfuls of Rocket
  • 1 Small Bunch of Basil Finely Chopped

METHOD

1. Bring a large saucepan of water to the boil and add a pinch of salt. Once boiled, place the gnocchi in and once it has floated to the top cook for a further 5 minutes. Then drain and set aside.

2. Combine all the Pesto ingredients into a food processor, blitz to a fine paste and set aside.

3. Place a large frypan on high heat and add the mushrooms. Cook these for a few minutes until they start to soften then add the butter and sauté for a few minutes.

4. Next you want to add the gnocchi, and cook for a few minutes until the gnocchi starts to brown.

5. Once the gnocchi has browned add about 3/4 of the Pesto and stir. It might look a bit clumpy at the start but once it heats up it will begin to go nice and creamy. Then add the basil.

6. Lastly, remove the pan from the heat and to add the Rocket. You don’t want the Rocket to wilt too much, you want it to keep its vibrant green colour. Garnish with some small fresh Rocket leaves and enjoy 🙂

Red Wine Braised Short Ribs


RED WINE BRAISED SHORT RIBS

With the last of this terrible weather passing over Perth, I thought it would be the perfect opportunity to make one last wintery dish. Bon AppĂ©tite Magazine is on of my favourite and with recipes like this I’m sure you can see why. Whats even more great is you can get it on your iPad! Bring on Spring and Summer I have some amazing recipes coming your way!

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INGREDIENTS

– 2267g Bone-in Beef Short Ribs

– Salt Flakes and Freshly Ground Black Pepper

– 3 Tbsp Grape Seed Oil

– 3 Onions, Chopped

– 3 Carrots, Peeled and Chopped

– 2 Celery Stalks, Chopped

– 3 Mushrooms, Chopped

– 1 Paprika, Chopped

– 3 Tbsp All-Purpose Flour

– 1 Tbsp tomato Paste

– 1 750-ml Bottle of Red

– 10 Sprigs Flat-Leaf Parsley

– 8 Sprigs Thyme

– 4 Sprigs Oregano

– 2 Sprigs Rosemary

– 2 Fresh Bay Leaves

– 1 Head of Garlic, Halved Crosswise

– 4 cups low-salt beef stock


METHOD

Preheat oven to 180°C. Season short ribs with salt, heat oil in a large Dutch oven over medium-high heat and Working in batches of 2, brown short ribs on all sides. Transfer short ribs to a plate.Add onions, carrots, celery, mushrooms and paprika to pot and cook over medium-high heat until onions are browned, about 5 minutes.

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Add the flour, tomato paste and cook, stirring constantly until well combined and the colour becomes a deep red, 2-3. Stir in wine, add short ribs with any accumulated juices and bring to the boil. Lower heat to medium and simmer until wine is reduced by half, around 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven. Cook until the short ribs are tender, 2 hours. Spoon fat from surface of sauce and discard. Season sauce to taste, serve over mashed potatoes with sauce spooned over and some crusty bread.

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