A few months ago my partner and I attended a Tasty of Tuscany cooking school at Wildwood Valley in Margaret River. It was a great way to spend a Saturday and with a variety of classes, accommodation and both full and half day options it really is a must-do. It’s also BYO so it’s great to a) take along some delicious beer and b) see the funny faces you get from everyone else who took along a bottle of wine.
One of the dishes we made that day was Pan Fried Gnocchi with Roasted Pumpkin, Ricotta and Sage. The dish had turned out beautifully and we loved the light, pillowy gnocchi so decided it was about it we tried doing it at home.
Sadly we were without some of the ingredients required so decided instead to do our gnocchi with slowly sauteed mushrooms with smoked paprika and diced chorizo and, of course, a generous knob of butter. The result was just as tasty and it means I will now be crossing off gnocchi from my list of things to order at restaurants since it’s fun and yum to make at home!
We matched this with a bottle of Burleigh Brewing FIGJAM IPA that we stumbled across randomly at a Dan Murphy’s in Perth. It’s another beautiful beer that’s really well balanced. I got a hit of marmalade, spices and tropical fruit on the nose and then its backed up with great hoppy bitterness but nothing too overpowering (so I was surprised to find it is 70 IBU, just goes to show how surprising beer can be!)
It was quiet a good match, the paprika in the mushrooms sealed the deal by adding a delicate spice that went really well with the beer and because the gnocchi itself was quite light it wasn’t fighting against the beer. Food and beer win!
Pan Fried Gnocchi
Royal Blue Potatoes
Chorizo (we used Coat of Arms Chorzio from the Margaret River Venison Farm cause it’s very full flavoured so you don’t need much)
Once you’ve made your gnocchi dough and you want to cut it up we found that the trusty paint scraper (that we use for our BBQ) works a treat. Once cut you want to throw them into boiling water and when they float up to the top, fish them out and throw them into iced water. Allow to cool and then remove onto an oiled pan. Once you’ve done them all, pop into the fridge for a bit. The pan frying bit is easy – high heat and don’t burn them!
The mushrooms can be kicked off first, popped into a frying pan on low heat and allowed to simmer for ages. Just keep adding a splash of water for moisture, trust me, they’ll be tops! Add spices and keep simmering away before throwing in with the gnocchi at the last minute.