Who: Scenic Rim Farm Box | What they do: Scenic Rim ‘farm to you’ home delivery offering the regions best produce, products and locally produced wine and beer | Where: Delivering to Brisbane, Ipswich, Redlands, Logan, the Gold Coast, Scenic Rim and now also Toowoomba and Highfields | Why they do it: Connecting Scenic Rim producers with city consumers.
Photography by Carin Garland for Scenic Rim Guide
‘It’s through sharing food that we create lifelong friendships.’ Owner, Chef Craig Weston from In Season Catering shares his signature Gnocchi recipe with the Guide!
Using local ingredients from the Scenic Rim Farm Box indulging our senses at the recent Scenic Long Lunch.
Gnocchi w/ Balsamic Caramelised Mushrooms, Rocket & Goats Cheese
Prep Time: 30 min. Cook Time: 15 min. Servings: 4
INGREDIENTS
Gnocchi
350g boiled & smoothly mashed potato (warm) – use potato ricer if possible
175g plain flour (plus extra)
Salt & Pepper to taste
Balsamic Caramelised Mushroom Sauce
50g butter
500g fresh Canungra mushrooms
250ml balsamic vinegar
30g sugar (or extra to taste)
Salt & Pepper to taste
To Finish
50g rocket leaves
100g Towri Sheep Eweghurt
DIRECTIONS
- Put a pot of water on high heat (stovetop) to cook the gnocchi.
- Meanwhile, to make gnocchi – gently mix mashed potato, flour, egg, salt and pepper until combined – do not over work. Cut into logs and roll into 2cm widths then cut into 2 cm lengths. Ensuring all are of a similar size.
- To make the sauce, put pan on high heat and melt butter. Add mushrooms and thyme leaves, sauté until soft and lightly colored. Turn heat to low and pour in balsamic vinegar. Add sugar and salt and pepper. Reduce to simmer until thickened. Taste – add more sugar if balsamic sauce is too tart or add more salt and pepper if too sweet.
- Place gnocchi in boiling water. Gnocchi is cooked once it floats. Drain.
- Toss gnocchi though sauce.
- Divide amongst 4 bowls. Top with rocket and crumbled sheep cheese.
Find all these ingredients and more, at Scenic Rim Farm Box.
