Knocking on about gnocchi...

Simply years ago I made gnocchi. When I was a girl and dreaming of falling in love with an Italian man and living in Florence. The gnocchi was copious in abundance, stodgy and lumpy. The Italian man never eventuated.

While at boarding school I ate my share of gnocchi. It came from a packet and was served on Friday nights with an out-of-a-can tomato sauce. While I thought I loved it, in reality it tasted ordinary.

Occasionally when we go out for a meal, I will order the gnocchi. With a basil pesto and cream sauce. Never am I impressed as I expect to be.

The other day, I made gnocchi. And it was amazing! Why have I put up with ordinary gnocchi for years? The fella loved it also, and ate and ate and ate until all six serves was gone. As some would say, this recipe "is going straight to the pool room".

Gnocchi with brie

Serves up to 6.

1 kg potatoes

1/2 c parmesan, grated

2/3 c plain flour, sifted, plus extra

salt and pepper, to taste

2 eggs yolks

40 g butter, diced

small wheel of brie, diced

extra parmesan, grated

Pre-heat oven to 180* C.

Line a baking tray, place potatoes on it and roast for 45 - 60 minutes, until the insides are soft and the skin is crispy. Remove and cool some what.

Scoop flesh out of potato skins, mash until smooth. Add parmesan and flour, stir to combine. Season to taste. Add the yolks, stir to make a smooth, cohesive mixture. Turn out onto a floured bench. Kneed for two minutes until smooth. Divide mixture and roll into logs a centimeter thick. Cut into lengths of three centimeters or so.

Bring a pot of water to the boil. Increase the temperature of the oven to 200 * C. Drop the gnocchi into the boiling water a few at a time. Remove the gnocchi with a slotted spoon when they rise to the surface of the water. Place in a greased oven-proof dish and continue to cook the pasta pieces.

Top the gnocchi with the butter and brie (or other soft melting cheese). Bake in the oven for 15 -20 minutes, until the cheese is melted and golden. Sprinkle with a little extra parmesan. Enjoy!

Donna Hay Magazine, Issue 50.

Takeaway alternatives...

"Can we please have pizza for tea?" we both silently cried.

After all, we were going out for drinks after work. To our little local bar the Banff. It sells a good amount of pizzas with simply, delicious toppings. And has happy hour. With cheap, cheap drinks. A variety of reds, with a local brew on tap. And tonight would be beer night. A jug if you please. The plan was to sit outside, sip away at our drinks and discuss the important things in life. Needs to be done at least once per week I would think.

So should we give in and get pizza with our drinks? Should we eat out for the nth time this week? Oh, the smell of olives and peperoni... The squid and chili topped pizza... The special of the week being mushrooms and mozzarella... How did we resist?

By looking forward to a quick-fix, super tasty eggplant pasta. But the vego/eggplant rule of our house has to pervade - cheese must be included for it to be a meal that satisfies the fella.

Tempted not to cook? Thinking of dialing for a pizza? Or perhaps strolling across the park to your local for a quick bite to eat? Make this instead. Then snuggle down in front of the telly with a cool drink and watch some trash (e.g. Make Me a Supermodel).

Eggplant and Tomato Pasta
Serves 3 - 4.

Splash of olive oil
1 large eggplant, diced into 1 cm cubes
1 onion, finely diced
2 cloves garlic, smooshed and diced
400 g tin diced tomatoes
2 tbs balsamic vinegar
good pinch of salt and grind of pepper
bag spinach leaves
good amount of cheese, such as danish feta
200 g dried pasta of your choice

Heat oil in a large frying pan over medium heat. Add the eggplant and give it a good stir. Cook for around 8 minutes, until the eggplant is starting to soften. Add the onion and garlic, cook until they begin to brown a little. Add the tomatoes, vinegar and seasoning, reduce the heat and simmer for around 15-20 minutes. The sauce will thicken and flavours will intensify.

Meanwhile bring a large pot of water to the boil, add the pasta and cook for the recommended time. Once cooked perfectly, drain and set aside.

Just before combining the sauce and the pasta, tip in the packet of spinach leaves and crumble through the cheese. Serve warm, with optional chili if you so wish. Any thoughts of pizza will be banished for the evening.

Adapted from Jamie Oliver's Jamie's Dinners.

The Banff bar