Home' Aurora : Aurora March 2013 Contents Method
Spinach and Ricotta Gnocchi
with Rich Tomato and
BY CHEF BARTHOLOMEW CONNORS
Coffs Harbour: A Holiday Mecca
From the Big Banana to the Pet
Porpoise Pool, Coffs Harbour has so
much to offer.
Sandcastles Holiday Apartments are
located opposite main beach,
Park Beach bowling club,
close to restaurants & shops.
1 & 2 Bedroom
spacious, fully self-contained
with own private balconies
and air conditioning.
12m Heated Pool
& hot spas, sauna, BBQs
& U/C security parking.
Plus Austar & free
Freecall 1800 025 163
63 Ocean Pde, Coffs Harbour
02 6652 6599
Most people love authentic Italian pasta but aren't sure how to make it
from scratch at home. This month's recipe is gnocchi; pasta resembling
dumplings, which are soft and delectable and easy to make. Saffron
adds richness to the sauce, but if you don't have it don't despair; even
without it the sauce is a good, hearty passata (tomato sauce) that
marries beautifully with the gnocchi. This dish can be slightly altered for
vegetarians and is a great way to get some spinach into fussy children.
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café, 843
Hunter St Newcastle West, 8.30am-2.00pm, Monday-Friday. P 4961 0546.
1 x 420g tin diced
20ml olive oil
Salt and pepper
1 onion, finely
3 slices prosciutto,
cut into strips
285g frozen leaf
300g ricotta cheese
2 egg yolks
75g plain flour
(or extra Reggiano
TO MAKE SAUCE: Place the tomatoes
and oil in a large saucepan. Half fill the
tomato tin with water and pour into the
pot along with salt and pepper, a pinch of
sugar and saffron (if using). Cook over low
heat for 20 minutes.
TO MAKE GNOCCHI: Preheat oven to
160°C. Fry onion in a little oil with the
butter for 5 mins or until soft. Stir in sliced
prosciutto and spinach. Cook a further 5
mins then allow to cool.
Add the ricotta cheese, Reggiano cheese,
egg yolks, flour and nutmeg and stir to
Roll mixture into 2 cm balls.
Bring a large pot of salted water to a
Pour about a centimetre of the tomato
sauce into an ovenproof lasagne dish or 4
Drop the balls into the simmering
water. Once they float to the surface --
approximately 5 mins, depending on size
-- remove with slotted spoon and place
gnocchi in the lasagne dish or ramekins.
Sprinkle with Parmesan or extra Reggiano
and place in the oven for 10 minutes.
Serve with crusty bread and an Italian
salad. Buon appetito!
www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
Links Archive Aurora February 2013 Aurora April 2013 Navigation Previous Page Next Page