500g spinach blanched, cooled, liquid squeezed out and pureed
120g grated parmesan
1tsp grated nutmeg
170g plain flour
5 large egg yolks
2tbsp olive oil
2 cloves garlic
1 cup dry white wine
1 bay leaf
3 tbsp fresh chervil, finely chopped
250g blue vein cheese (D’Ambert if you can find it – camembert is ok, too)
|Katrina Pizzini in action, Cheshunt, VIC.|
Gnocchi: Combine all ingredients and mix until well combined – the rougher the better. Mould a handful of mixture into a large sausage then roll onto a lightly floured bench until 2cm in diameter.
Cut the sausage with a flat-blade knife on the diagonal and place the gnocchi onto a lightly floured tray. Continue till all the mixture is used.
Drop the gnocchi into boiling salted water about 20 at a time. They’ll sink to the bottom and when the gnocchi rise to the surface, cook for a further minute or two. With a slotted spoon, scoop the gnocchi from the water and place into a serving bowl.
Sauce: Heat the oil in a pan and saute the onion. Add the garlic, white wine, bay leaf and peppercorns and cook until the wine has evaporated. Add the cream and simmer for 10 minutes. Strain the cream sauce, add the chervil and the crumbled blue vein cheese.
Pasta, Ravioli & Gnocchi
Class $140 per person, Vino e Vita wine club $130 per person
class is not just about how to make pasta and the perfect gnocchi.
Participants will learn how to make interesting ravioli fillings and the
different sauces to go with the different pastas made.