food for thought

by michelle

gnocchi masterclass

with one comment

My lovely foodie friend Fifi took me along to Taste of Melbourne where we attended a Electrolux Chefs’ Secrets masterclass by Scott Pickett. The attendees divided into teams and helped to prepare lunch.

The gnocchi were made with 1kg (2¼ lbs) of cooked and passed potatoes, 150g (5¼ oz) of plain flour, 1 egg + 1 yolk, 80g or more (3 oz) of grated parmesan, sea salt, pepper and nutmeg to taste. After combining, rolling into logs, cutting and resting the gnocchi, they were cooked in boiling salted water then refreshed in iced water and set aside until serving.

gnocchi-making

Fifi and I helped prepare the prawns (shrimp) for the ‘bolognese’. These were seasoned and fried until almost sticking to the pan before adding tomato sugo, a splash of red wine vinegar, a little sugar, some fresh tarragon, a bit more salt and some freshly ground black pepper.

scott-pickett-action-shot

Meanwhile, another team were busy picking tarragon for a dragoncello sauce. This is a blended sauce made with ½ a cup of fresh tarragon leaves, 2 cloves of garlic, 2 anchovy fillets, 2 slices of ciabatta bread (without the crust) soaked in 60ml (2 fl oz) of red wine vinegar, 150ml (5 fl oz) of olive oil and seasoned with salt and freshly ground black pepper.

sauce-making

With the help of chef Massimo Mele the gnocchi were pan-fried.

scott-massimo

And voilà, amazingly light gnocchi, delicious prawn bolognese, tangy and refreshing dragoncello sauce with freshly grated parmesan and an extra drizzle of olive oil.

gnocchi-with-prawn-bolgnese-and-dragincello-sauce

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  1. […] served with roasted potatoes and carrots and a dragoncello sauce which I recently learnt to make at this […]


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