Q and A with Bonar from ChildFund
We got to chat to our wonderful Madden Street member, Bonar Bell. He shares with us a bit about his role at ChildFund and we get to learn some fun facts about him. Read on to find out more...
Makes around 100pcs (can freeze well)
1kg agria potato large (cooked weight)
750g French goat’s cheese (chevre)
2 x egg yolk
240g pasta flour (‘00’)
½ tsp nutmeg
- Line baking tray with rock salt
- Place 2kg very fresh unpeeled agria potatoes onto a baking tray (you will need around 2kg of raw potatoes to start with to get 1kg cooked/prepped weight)
- Bake in the oven (180°C) for 1 hour until just soft.
- Once cooked, cut in half and pass quickly through a drum sieve – quickly so that they don’t get too much moisture.
- Mix all ingredients apart from the goat’s cheese, in a large bowl.
- Then add goat’s cheese. Ensure all ingredients are mixed well.
- Sprinkle some ‘00’ flour on to a smooth clean/dry surface and place mixture on the surface.
- Weigh out 80g pieces using all of mix,
- Roll each individual piece into a round cylinder.
- Portion each cylinder into 4 pieces.
- Roll each piece into a ball and then roll down a fork to get 4 lines around it.
- In a generous pot of salted and oiled boiling water, add around 20 pieces at a time, giving a light stir.
- Once gnocchi starts to rise to the top, gently remove them, and place into ice water to harden.
- From here you can either cook or freeze in an airtight container with greaseproof paper between each layer.
Heat olive oil in non-stick pan
Sear and cook, with a little butter
At the Bistro we serve our gnocchi with a wild rocket, pear, walnut and parmesan salad, with a Gazpacho reduction sauce.
Recipe courtesy of Chef Grant Mathie