{"title":"Gnocchi with Salsa di Noci","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0206\/9470\/files\/IMG_6500__GemmaPlunkett.jpg?v=1785985866\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGnocchi with Salsa di Noci  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRecipe by Gemma Plunkett  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 4-6 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGnocchi \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 medium brushed potatoes, washed and unpeeled (approx 850g)  \u003c\/li\u003e\n\u003cli\u003eSalt \u003c\/li\u003e\n\u003cli\u003e200g 00 flour, plus extra if needed \u003c\/li\u003e\n\u003cli\u003e1 egg, beaten \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSalsa di noci (walnut pesto)\u003c\/strong\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e150g walnuts \u003c\/li\u003e\n\u003cli\u003e50g pine nuts \u003c\/li\u003e\n\u003cli\u003e50g soft white bread (such as sourdough), crusts removed \u003c\/li\u003e\n\u003cli\u003e1 cup milk \u003c\/li\u003e\n\u003cli\u003e1 garlic clove \u003c\/li\u003e\n\u003cli\u003eA few sprigs marjoram, plus extra leaves to serve \u003c\/li\u003e\n\u003cli\u003e1 cup finely grated Parmigiano Reggiano, plus extra to serve \u003c\/li\u003e\n\u003cli\u003e100ml extra virgin olive oil \u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTo Serve: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eParmigiano Reggiano \u003c\/li\u003e\n\u003cli\u003eExtra virgin olive oil \u003c\/li\u003e\n\u003cli\u003eMarjoram leaves \u003c\/li\u003e\n\u003cli\u003eCrispy croutons (made from the reserved bread crusts) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod: \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eBoil the washed, unpeeled potatoes in a large pot of well-salted water until they are completely tender, about 40–50 minutes. \u003c\/li\u003e\n\u003cli\u003eMeanwhile, roast the walnuts and pine nuts at 160°C for 10 minutes, until lightly golden. Remove 50g of the soft white interior from a loaf of bread, and soak it in 1 cup of milk. Tear the crusts into bite-sized pieces, drizzle with olive oil, season with salt and bake for about 20 minutes, tossing halfway, until crisp and golden. \u003c\/li\u003e\n\u003cli\u003eTo make the walnut pesto, squeeze the soaked bread, reserving the milk, then add the bread to a blender with the toasted nuts, garlic and a few sprigs of marjoram. Blend to a rough paste, then gradually add enough of the reserved milk until the mixture has the consistency of porridge. Stir through the Parmigiano Reggiano and olive oil, stir through a few extra marjoram leaves, season well with salt and pepper and set aside. \u003c\/li\u003e\n\u003cli\u003eBring another large pot of well-salted water to the boil for the gnocchi. \u003c\/li\u003e\n\u003cli\u003eOnce the potatoes are cooked, peel them while they're still piping hot using a spoon, then pass them through a potato ricer onto a clean bench. Sprinkle over the flour, add the beaten egg and a generous pinch of salt, then gently bring everything together into a soft dough, adding a little more flour if needed. Be careful not to overwork it. \u003c\/li\u003e\n\u003cli\u003eCook a small piece of dough as a test. Once it floats to the surface, cook for another minute before tasting. If it falls apart, knead in a little more flour and test again until the gnocchi hold together while remaining soft and light. \u003c\/li\u003e\n\u003cli\u003eDivide the dough into four pieces. Roll each into a 2cm-thick log and cut into 2cm pieces. Cook the gnocchi in two batches until they float, then cook for another minute before transferring them directly to a large bowl with the walnut pesto and ½ cup of the cooking water. Toss gently to coat, then serve with extra Parmigiano Reggiano, a drizzle of olive oil, marjoram leaves and the crispy croutons. Season to taste.\u003c\/li\u003e\n\u003c\/ol\u003e","products":[{"product_id":"potatoes-brushed-2521","title":"Potato Brushed Each","description":"\u003cp\u003ePotato Brushed Each is a single all-purpose potato sold by weight — firm, starchy and ready for whatever the recipe calls for. The dry-brushed skin means it stores better than washed varieties and suits a wide range of cooking methods.\u003c\/p\u003e\u003cp\u003eChoose potatoes that feel firm and heavy with no soft spots, greening or sprouting. Brushed potatoes store well in a cool, dark, well-ventilated spot for up to three weeks. 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Separate what you need, leave the rest in the bag and get cooking.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCrush into a pasta sauce, slice thinly into a stir fry, roast whole until sweet and golden, or pound into a marinade. All the flavour of fresh garlic in a format that makes it easier to use every day.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAustralian new season garlic arrives from November through March with a sweeter, milder flavour worth looking out for. Reliable quality across the calendar for the rest of the year.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLook for firm cloves with dry papery skin and no green sprouting. Store in a cool dry place away from direct sunlight.\u003c\/p\u003e","brand":"HFM","offers":[{"title":"Default Title","offer_id":721640037,"sku":"7602","price":5.69,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0206\/9470\/products\/PB_unknown_1875_-_Copy_ca12ab60-55e4-47e4-9d94-b62ad64a35d4.jpg?v=1607217072"},{"product_id":"marjoram-each-3362","title":"Fresh Herbs Marjoram Bunch","description":"\u003ch3\u003eFresh Herbs Marjoram Bunch\u003c\/h3\u003e\u003cp\u003eFresh Marjoram Bunch: Elevate your culinary creations with our vibrant and aromatic marjoram. Packed with flavor and nutrients, this versatile herb adds a delightful touch to your dishes. 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