Spaghetti Carbonara #glutenfree #italiancooking #pasta

This tasty traditional pasta is easy to cook at home. Whip up a fantastic dinner with only a few ingredients that will be ready in half hour. Why not spoil your family with this delicious, creamy pasta dish. 

Ingredients:

250g gluten-free Spaghetti (Barilla)
3 pieces Bacon/Pancetta, cut into thin slices
2 Egg Yolks
1 Egg
1/4  cup White Wine
1/2 cup Thickened Cream
1/3 cup Grated Parmesan
1 teaspoon Flat Parsley (chopped)
2 tablespoons Spring Onion (sliced)
1 teaspoon Garlic (crushed)
1/4 cup Thickened Cream, extra
Salt and Pepper

Method:

Bring water to the boil in a large saucepan, add 1-2 tablespoon salt. 
Add spaghetti, cook for for 7 minutes* 
Drain and add a little olive oil to the pasta.
Heat butter and garlic in pan. 
Saute the bacon for a few minutes. 
Add white wine, cook for 1 minute.
Add cream, Parmesan cheese, salt and ground pepper and pasta, mix well.
Beat whole egg and egg yolks in a bowl with extra thickened cream.
Pour the egg mixture, parsley and spring onion into the pasta. 
Turn off the heat and mix well working quickly.
Plate up, add ground pepper and shaved Parmesan. 
Serves 2-3 people. 

Bon Appetite!!

*If you do not like your pasta 'Al dente' you can cook a little longer. Wash cooked pasta with cold water if not using immediately.

Email:lee.leehocklai@gmail.com

Ossobuco Spaghetti #glutenfree #italiancooking #pasta

Ossobuco is a popular traditional Italian speciality of cross-cut veal shanks, slow cooked with vegetables, red/white wine, and tomato ragu. Why not cook extra Ossobuco and use the leftovers to make this pasta dish? In leftovers, the taste develops to give you a delicious depth to the flavour and  a richness to the finished dish.  Combined with Barilla gluten-free spaghetti, it is a simple but delicious dish.

Ingredients:

1.5 cup peeled cold Ossobuco with sauce (Please check the recipe from our blog)
200g Barilla gluten-free Spaghetti
120g Beans - sliced
1/4 cup White Wine
1/3 cup Barilla Napoletana Sauce*
2 cloves Garlic - chopped
1 tablespoon Chopped Parsley
Some Parmesan
Salt and Pepper

Method:

Bring a saucepan of water with a little salt to the boil. 
Add spaghetti and cook for approximately 6-7 minutes. Cook for a little extra time if you prefer soft pasta.
Drain, toss pasta in a little olive oil, leave aside.
In a large pan, heat with 3 tablespoons of olive oil.
Stir fry garlic until a little brown. 
Add Ossobuco and cook for a few minutes.
Add white wine and napoletana sauce, simmer some minutes. 
Add spaghetti and sliced beans, cook another few minutes. 
Add seasonings , parsley and parmesan before serving. 
Serves 2.

Tips:
* May need reduce or add extra Napoletana sauce, depending upon your leftover Ossobuco sauce.

Contact: lee.leehocklai@gmail.com 

Tropical Italian Pasta #glutenfree #glutenfreerecipe #pasta

Our blog is about East meets West culinary. Today, we would like to share a variation of popular Thai Pineapple Rice. We have used Barilla's new gluten-free pasta instead of rice to cook this dish. Full of creamy prawn flavour with a little pineapple tartness, this perfect combination is sure to both surprise and please when served.

Ingredients:

400g large Tiger Prawn - peeled with tail on.

250g  Chicken Breast - diced
1 cup Broadbeans - shelled
1 large (or 2 medium) Pineapples.
200g Barilla gluten-free Elbows
1/2 cup Barilla Napoletana Sauce
2/3 cup Thickened Cream
1/4  cup White Wine
1.5 cup grated Cheddar/Mozerella Cheese
1/2  cup Parmesan
30g Butter 
2 cloves Garlic - chopped finely
1-2 tablespoon Flat Parsley - chopped
Salt and Pepper

Method:

Preheat oven to 210C
Bring water to the boil in a large saucepan with salt and 1 tablespoon olive oil.
Cook Barilla Elbows for about 4 minutes until half soft.
Drain and wash with cold water to avoid the pasta becoming softer before cooking in the pan.
Cut pineapple into halves.
To remove the flesh from the pineapple so you can present this dish in the shells, run a sharp knife around the edge of the pineapple.
Score the flesh so it can be removed. This may also be done using a melon baller.
Set flesh aside.  Use this flesh to make juice or jam from our recipe previously on the blog. 
Heat a saucepan with butter, stir fry garlic, chicken, prawns and broadbeans for a few minutes until caramelized. (If using frozen broadbeans, add in last 2 minutes)
Add white wine, then napoletana sauce and thickened cream.
Boil for 2-3 minutes on high heat.
Add elbow pasta and Parmesan, cook until creamy and the sauce is reduced
Add parsley and seasoning to taste.
Pour the pasta mixture into the pineapple until full.  Cover with grated cheese.
Bake in very hot oven about 10 minutes or until cheese melts and little brown.
Add a little chopped parsley on the top.

Serves 3-4  people.

Tips:

• Seafood mix or only chicken or roast vegetables can be used to cook this dish. So if seafood is not your thing or you prefer vegetarian there is a variation for you.

• If you prefer a richer colour, add more napoletana sauce and less thickened cream.

• If you pick pineapples with the head attached to give tropical look on serving, soak the head in water several hours and wrap with aluminium foil before putting into the oven to avoid it becoming dry.

Contact: lee.leehocklai@gmail.com

Roast Pumpkin and Spinach Penne Pasta #glutenfree #vegetarian #italiancooking

Do you have the same trouble that I do when cooking dry gluten-free pasta?  The pasta is very sticky, almost as if a cup of corn flour has been added to the boiling water. The boiled pasta also breaks into small pieces while cooking in the saucepan. Much gluten-free pasta has a strong rice flavour which can be a little disconcerting and obviously makes if different from 'normal' pasta. Recently, I was given the opportunity to trial some Barilla gluten free pasta which has just come onto the market. Barilla is a popular Italian brand around the world. I have used Barilla gluten-free penne pasta for tonight's recipe and I am very happy with the results. I had none of the above mentioned problems and most importantly, the taste is fantastic. It has the classic pasta flavour, not the strong rice flour flavour of many other gluten-free pastas.
Tonight, I am sharing with you an easy, delicious, vegetarian dish made with Barilla gluten-free pasta. Try this pasta, and let me know if you agree with my comments.

Ingredients:

1 box Barilla gluten-free Penne (340g )
1 jar Barilla Napoletana Sauce (400g )
1.5 cup Roast Pumpkin*
100 g Baby Spinach
120g Sundried Tomato
1/4 cup Pinenuts
1/4 cup White Wine
1/3 cup Olive Oil
2 cloves Garlic - chopped finely
Parmesan Cheese
Chopped Parsley/Basil
Salt and ground Pepper

Method:

Roast Pumpkin

Preheat oven to 200C.
Place 1.5 cup diced pumpkin in the baking tray, add olive oil, salt, chopped rosemary and parsley (or dried mixed herbs).
Bake in the oven about 20 minutes until 90% soft. Remember the cooking time may different due to the type of pumpkin and sizes cut.
Check after 15 minutes.

Pasta

Bring water to the boil in a large saucepan, add 2-3 tablespoons salt.
Place the penne into boiling water on high heat for about 8-9 minutes**.
Stir well 2-3 times during cooking.
Drain water, add 2 tablespoons olive oil, mix well.
Pour 1/3 cup of olive oil in a large pan, add garlic, pinenuts and roast pumpkin. Stir fry for a few minutes.
Add white wine and napoletana sauce.
Add penne and stir fry another 3 minutes.
Add baby spinach, sundried tomato, chopped parsley. 
Add a little Parmesan at the last minute before plating up.
Serves 4

Tips:

Add more pinenuts and Parmesan before eating if you prefer.
** I cook my pasta for about 8 minutes as I cook it again with the sauce. If you prefer soft pasta, you can cook for a few extra minutes. But, remember the pasta becomes softer after you drain and do not cook immediately.

Contact: lee.leehocklai@gmail.com

Eggplant Lasagna Stacks #aubergine #glutenfree #quickandeasy

Did you cook the lasagna with the beef bolognese, from the recipe we posted on the blog ? In today's recipe I have used leftover beef bolognese that I have had stored in the freezer. I have replaced the gluten free pasta sheets with eggplant slices. This quick and easy recipe takes very little time and is as easy as assembling the lasagna stacks.

Ingredients:

2 cups Beef Bolognese, hot (Please check our recipe from Beef Lasagna if you do not have leftover fillings )
2 large Eggplants (Aubergine) - cut into 1cm crossway slices*
1 cup grated Mozzella/Cheddar Cheese
1/4 cup Parmesan Cheese
1/2 cup gluten-free Plain Flour
Chopped Parsley 

* This recipe can make 4 servings. Each serve uses 3 slices of eggplant. If the size of the eggplant is small, you may need extra eggplant.

Method:

Preheat oven to 210C
Pour some olive oil into a large pan, place on high heat. 
Lightly toss both sides of eggplant slices with flour, pan fry until golden brown on both sides. 
Place on the plate/tray lined with paper towel. Sprinkle with some salt. 
Repeat with all eggplant slices.
In a non stick baking tray (or line the tray with baking paper), place the 4 largest slices of eggplant on the tray. 
Place 2-3 tablespoons of beef bolognese sauce onto the eggplant slice.
Add little grated cheese on the top, cover with the medium size slice of eggplant and press it down slightly.
Repeat the bolognese sauce, the same as bottom one. 
For the third layer use smaller slices to build the stack. (This stops the stack collapsing and gives a nice pagoda shape after cooking). 
Add more bolognese and cheese on the top layer. 
Sprinkle with parmesan. 
Bake in the oven about 10 minutes or until cheese is melted and little brown.
Add chopped parsley and serve with fresh garden salad. 

Why not place all together on a large plate as a communal share plate.

Contact: lee.leehocklai@gmail.com

Aubergine Ricotta Penne Pasta #glutenfree #glutenfreerecipe #italiancooking #pasta

This vegetarian dish, cooked using our homemade Napoli Sauce, is quick and easy to prepare and a perfect meal for those busy week nights. The homemade Napoli Sauce makes this dish rich in tomato flavour which combines beautifully with the aubergine and ricotta.

Ingredients:

2 cups gluten-free Dry Penne Pasta
1 Aubergine (Eggplant) - cut into pieces
150g Ricotta Cheese, break them little
1.5 cup home-made Napoli Sauce (Please check our recipe)
1/3 cup fresh Basil
1/3 cup White Wine
2 cloves Garlic, chopped finely
1/2 teaspoon Chilli - chopped finely.
Salt, Pepper
2 tablespoons gluten-free Plain Flour
Shaved/grated Parmesan Cheese

Method:

Bring water to the boil in a large saucepan.
Add salt !teaspoon of olive oil and Penne Pasta.
Cook pasta till al dente.
Salt the aubergine (eggplant0 and let it bleed. then rinse with clean water and dry with a clean tea towel.
In a large pan, heat a cup of oil with high heat.
Toss aubergine (eggplant) pieces in some flour.
Deep fry them until soft inside. Place them on paper towel.
Drain the oil from the pan.
Add little olive oil into the same pan (You do not need very much oil in this dish as the eggplant is already oily after deep frying.)
Add eggplant, garlic, and chilli.
Stir fry for some minutes.
Add white wine and cook for 1 minute.
Add napoli sauce and penne.
Cook for another few minutes until combined.
Add seasonings, ricotta and half the basil (roughly chopped).
Cook for 1 minute.
Plate up and place remaining basil and parmesan on top.
Serves 3-4  people

Contact: lee.leehocklai@gmail.com

Lasagna #glutenfree #glutenfreerecipe #glutenfreerecipe #lasagna

This lasagna,a perennial favourite, serves approximately 8 people. It will keep in the fridge for up to 5 days. If the size of this lasagna is too large cut it into pieces and wrap, or place in containers, and freeze. It can then be thawed, and microwaved, for a ready meal at those times when you do not feel like cooking.

Ingredients:

2-3 boxes gluten-free Lasagne Sheets
Beef Bolognese - please check our recipe from our blog
2-3 cups Grated Cheese
1 cup Parmesan cheese

Bechemel Sauce:

80g Butter
2/3 cup gluten-free Plain Flour
2.5 cups Milk
2/3 cup Grated cheese
1/3 cup Parmesan cheese
Salt and Pepper

Extra:

3/4 cup milk
1/2 cup grated cheese 

Method:

Preheat oven to 180C 

Bechemel Sauce: 
Melt the butter in a saucepan on medium heat. 
Add flour and stir in till smooth. 
Add  the milk and stir continuously until it thickens.
Add cheese and salt, and pepper.
Leave on heat for another 1-2 minutes until cheese has melted and the sauce is smooth.

To construct the lasagna:

Place 1 big scoop of bolognese sauce into a large deep baking tray, spread across the bottom.
Place the dry lasagne sheet over the bolognese sauce.
Add 3 scoops of bolognese and 1 scoop of bechemel sauce ( 7: 3 ) and spread over the sheet. 
Sprinkle some Parmesan and grated cheese over.
Add another layer of lasagne sheets and repeat until 80% height.
Leave about 20% of bechemel sauce for the topping. 
Place the remaining bechemel sauce on the medium heat and mix in extra milk and cheese - this makes the sauce lighter and thinner than before.
Place some bolognese on the last layer of lasagna sheets and spread well. 
Add the thinned bechemel sauce to cover all topping. 
Place more cheese on the top. 
Cover with the aluminium foil and bake in the oven about 45 minutes. 
Turn up oven to 200C, remove the foil and bake another 10-15 minutes or until golden brown topping.
Remove from oven and rest. The lasagna will cut perfectly after half hour.

Tips:

• I use the dry lasagne sheets. It's easy and there is no need to boil first. You can also use fresh lasagne sheets but, the baking times may be reduced. 

• You can only use bolognese and cheese for the bottom 2 layers, then spread thicker bachamel sauce layer in the middle and another 1-2 bolognese layers on top. This will give your lasagna a different look on the plate. 

• Grated cheese: you can use either cheddar or mozzarella cheese.

Beef Bolognese #glutenfree #glutenfreerecipe #glutenfreecooking #bolognese

This traditional Italian meal was taught to me by my former boss' Nona. This Bolognese sauce has a beautiful rich beef and tomato flavour. You may think that it has a long cooking time, but as my boss  told me, 'Twenty minutes spent cooking the best food, is far better than fifteen minutes cooking poor food.' So don't rush the cooking process. Use the cooking time to multitask - make a dessert, an entree, do a little gardening, or even a spot of cleaning. 
I like to cook  a large quantity each time even though it is only for my partner and I. It forms the basis for Beef Lasagna, Pasta Bolognese, Eggplant Lasagna, Arancini etc. So, even though it seems to be a long cooking time, this beautiful Beef Bolognese can be broken up into portions, frozen and used at a later time to make any number of dishes.

Simmer sauce until it reduces down

Ingredients:

2kg Beef Mince
1 Carrot
2 Onions
2 Celery Sticks
3 cloves Garlic
3 tins whole peeled Tomatoes (3 x 400g)
1/2 cup Tomato Paste
3/4 cup Red/White Wine
1/2 cup Olive Oil
4 Cloves
3 Bay Leaf
1/2 teaspoon Ground Nutmeg
Chopped Parsley and Oregano or 1 teaspoon dry Mixed Herbs
1 cup Water/Vegetable Stock
1 tablespoon Sugar
Salt and Pepper

Method:

Fine grate the garlic, onion, celery and carrot in the food processor.
Heat olive oil in a large stock pot. 
Place the grated vegetables into the pot and stir for a couple of minutes. 
Add beef mince and mix well. 
Add red/white wine and cook for a few minutes.
Place the peeled tomatos into the blender and blend until smooth. 
Add into the pot with another ingredients. (if you use fresh herbs, add at last 10 minutes before ready) bring to the boil, lower to medium-low heat and slow cook about 1.5 hours or sauce is reduced. 
Stir several times so as to not burn the mixture to the bottom.

Tips:

• 50% beef mince and 50% pork mince can be used instead of 100% beef mince in this recipe.  

• If you have Parmesan crust in your fridge, grate it into this dish. This will add to the richness of the flavour giving you a full, rich, delicious sauce.

• If there is a lot of fat in the mince, skim the oil off the top after cooking.

Spaghetti Primavera #vegetarian #glutenfree #glutenfreerecipe #glutenfreecooking

Spaghetti Primavera is another Vegetarian dish that is sure to delight. The textures and flavours of the different vegetables, the rich Napoli Sauce and el dente Spaghetti combine to make this dish one that will become a family favourite.

Spaghetti Primavera

Roast Vegetables:

3 Potatoes - peeled and diced
2 Brown Onions - diced
1 Eggplant - diced
1 Red Capsicum - diced
1-2 Zucchini - diced 
Fresh Herbs chopped or 1 tablespoon dry herbs mix
Salt, Pepper.
Olive Oil

Ingredients

Method:

Preheat oven to 210C.
Place diced potato and onion in an oven tray with some olive oil. 
Cook for about 10 minutes in 210C. 
Take the tray out, add other vegetables and seasoning and mix well. 
Cook until all vegetables are soft. 
Stir well 2-3 times during cooking.

Ingredients:

1 packet gluten-free Spaghetti
1.5 cups Napoli Sauce (Use our homemade recipe from the Blog)
1/2 cup White Wine
1 teaspoon Garlic - chopped finely
3-4 tablespoons Olive Oil
Salt. Pepper
Rocket, if necessary 

Method:

Cook the spaghetti in boiling, salted, water until soft as you prefer. 
Drain and add a little olive oil - mix well.
In a big saucepan, heat the olive oil with garlic. 
Add roast vegetables, stir well. 
Add white wine, then Napoli sauce and drained spaghetti. 
Add extra water, if too dry.
Add rocket, Shaved Parmesan and a drizzle of olive oil before serving.
Serves 4 people.

Tips:
  

• Make extra roast vegetables. They can be served as a side dish or used to make stir fried chicken / beef with roast vegetables. 

• They can be used as pizza toppers too.

Homemade Napoli Sauce #glutenfree #glutenfreerecipes #glutenfreecooking

This is an easy to cook classic Italian recipe -  a rich and full tomato flavoured sauce. This sauce can be used not only in pasta, but also added to soup, used as Parmigiana  topping, risotto or pizza topping.
This sauce is perfect for freezing in small containers and defrosting as required.

Napoli Sauce Ingredients

Ingredients:

3-4 Onions, blended.
4 tins Whole Peeled Tomatos (about 2 kg)
4 cloves Garlic, finely chopped
3 tablespoons Tomato Paste
1 cup Olive Oil
1.5 cups Water
Chopped Parsley, Basil and Oregano
Salt 

Method:

Heat olive oil in a large saucepan . 
Add onion and garlic, stir fry well. 
Add tinned tomatoes, tomato paste and water. 
When boiling, turn to very low heat and cook about 1.5 hours, stir well several times to avoid burnt bottom.
Add salt and herbs at the end. 
Blend till smooth with stick blender . If you not have the stick blender, use food processor. Be careful to allow it to cool before blending as it tends to spill out of the processor when hot.
Refrigerate and/or freeze if desired when cold.

Napoli Sauce

Napoli Meatballs and Spaghetti #glutenfree #glutenfreerecipes #glutenfreecooking

This is a delicious meal that will please the fussiest of eaters in your family. It is a perfect meal for the family. Prepare sauce and refrigerate, and simply cook pasta and reheat sauce for a quick,nutritious weekday dinner.

Napoli Meatballs and Spaghetti

Ingredients:

Meat Balls:

500g Beef Mince
2 Onions, chopped finely
2/3 cup gluten free Bread Crumbs
1/2 cup grated Parmesan
1/3 cup chopped Parsley
2 tablespoon Milk/Water
1 teaspoon Lemon Zest
2 Eggs
2 tablespoons gluten free Corn Flour
Salt, Pepper.

1 packet gluten free Spaghetti
1/2 cup Red Wine
1/2 cup Water
2 cups homemade Napoli sauce (please check blog for recipe)
Hint of chopped Parsley
Salt, Pepper

Method:

Heat a heavy based saucepan with 2 tablespoon olive oil, stir fry onion until soft .
Place sauteed onion in large bowl or food processor with other meatball ingredients.
Combine all meatball ingredients until firm.
Take spoon size scoops of the mince.
With a wet hand, roll all mince balls and place in saucepan with some olive oil . 
Pan fry for 3 min on medium heat, turn over and cook another 3 minutes. 
Add red wine.
Add water and homemade Napoli sauce. 
Slow cook about 45 minutes or until sauce is reduced. 
Add cooked spaghetti,fold through the Napoli sauce and meatballs.
Add grated Parmesan and chopped parsley before serving . 
Serves 4.

Tips: 

• Pork, veal or chicken mince can be substituted for the beef mince.  

• The meat balls can be placed in a baking tray and baked about 15 minutes in oven at 200C.

• Place in saucepan with Napoli sauce and slow cook. 

A delicious, nutritious family meal!

Fettuccine Marinara #glutenfree #glutenfreerecipes #glutenfreecooking

This gorgeous main is equivalent to any that you will be served at any restaurant. Be careful to stir fry quickly and not to overcook and you will be rewarded with tender parcels of seafood in a beautiful fresh tomato and white wine sauce. Bon Appetit!

Fettuccine Marinara

Ingredients:

1 cup gluten free Fettuccine
2 cloves Garlic - finely chopped or crushed
1 Tomato - diced
1 teaspoon chopped Chilli
2 Moreton Bay Bugs, cut in half
4 Tiger Prawns
4 Scallops
1//3 cup White Wine
1/2 cup Olive Oil
1 tablespoon Lemon Juice
Some Basil Leaves
1 tablespoon Parsley - chopped
Salt and pepper 

Method:

Cook Fettuccine in salted boiling water till Al Dente!
Heat olive oil in the pan. 
Stir fry Moreton Bay bugs and prawns.
Add garlic, chilli, tomato and scallops. Continually stir frying! Be careful not to overcook the scallops 
Add wine.
Add cooked fettuccine and lemon juice and seasonings. 
Add chopped parsley and basil leaves before serving to table.
Pour little extra virgin olive oil on top.
Serves 2 people.

Tips:

•  Spaghetti or Angel Hair or Linguine can be substituted for the Fettuccine.

• For a simpler version a half kilo of seafood mix can be purchased from the supermarket and substituted for the individual seafood portions.

• Napoli sauce can be added, but reduce the amount of oil and wine in  the recipe to account for this.
  

Gnocchi Zingara #glutenfree #glutenfreerecipe #glutenfreecooking #vegetarian

This lovely vegetarian dish is easy to prepare and a delight to eat. The walnuts add a characteristic bitter nut flavour along with their crunchy texture, to give a gorgeous combination of texture and flavour.
 

Gnocchi Zingara

  Ingredients: 

1 cup Potato Gnocchi - please check our home make gluten free recipe
4 Mushrooms - sliced
1/2 Red Capsicum - sliced
8 Beans, sliced thinly
10 Black Olives
1/3 cup Walnuts
1 cup Napoli Sauce
1/4 cup Red or White Wine
Chopped Parsley
Salt and Pepper
1 clove Garlic, chopped finely
 
Method: 


Heat 3 tablespoons of olive oil in saucepan. 
Stir fry garlic, capsicum and mushroom for a few minutes.
Pour wine in the pan, when boiling, add gnocchi and Napoli sauce, cook another 3 minutes.
Add seasoning, olives, walnuts and chopped parsley before arranging on the plate.
Garnish with Parmesan.
Serves two!

Tips:

• If  using left over gnocchi from fridge, please boil in hot water for about 2 minutes. This saves cooking time. 

• As this is a vegetarian dish, you can add any vegetables you may like.

Gorgeous combination of texture and colour

Nona Hock Lai Pork Cutlets with Potato Gnocchi #glutenfree

This Gnocchi can be used as a main or a side. A great alternative to pasta, it is perfect for both those who are gluten free and those who are not.Today, we serve it as a side with Honey Sage Pork Cutlets. Bon Appetit!

Nona Hock Lia Pork Cutlets with Potato Gnocchi

Potato Gnocchi

Roll dough into long strips

Ingredients:

800g Potato Mash. I use old brushed potatoes.
1 Egg
3/4 cup gluten-free Plain Flour
1/3 cup Grated Parmesan
Salt and Pepper













Method:

Cut strips into small pieces

Peel and boil potatoes till soft, strain and mash.

When potato mash is still very hot, add all ingredients and knead together well.

If the dough is too wet, you may need more flour.

On the bench, pour some flour, cut the dough and roll it into long strips then cut small size as you like.

Boil a pot of water, cook it until they come to the top, and do not over cook,  
Serves  4-5 people

Tips: 

• Old brushed potatoes are perfect for this Gnocchi.
• Add all ingredients together when potato mash still very hot.  
• Try to roll them as fast as possible.
• After the strips are cut into small pieces, pour on a little flour so they not stick together.
• Always cook the Gnocchi whether you are using immediately or not.
• If your not using  the Gnocchi immediately, place the cooked Gnocchi into ice water, drain, dry, add some olive oil to mix well.
• Place in cliplock bag or freezer bag and keep in fridge. They have a fridge life of approximately 5 days.  

Honey Sage Pork Cutlets

 Ingredients:

4 Pork Cutlets tossed in a mix of salt pepper and dipped loosely in Gluten Free Plain Flour  

2 Tablespoons of Olive Oil

1 1/2 cup of Gnocchi - See recipe above

Heat Pork Cutlets thru in Sauce

10 Fresh Sage leaves

1/2 Onion - diced small

1/2 Carrot - diced small

1 clove Garlic - diced small

1/3 cup of white wine

1/3 cup chicken stock or 1/3 cup water (your preference)

1 Tablespoon Honey

1 Teaspoon  Gluten Free Wholegrain Mustard

Salt and Pepper to taste

1-2 tablespoons grated Parmesan

1 teaspoon chopped Parsley

 Method:

Heat a pan with the olive oil toss in 6 sage leaves and make crispy and remove and set aside.

Put Flour covered cutlets in pan turning till cooked and golden brown. 

Take out and set aside. 

To the pan add the remaining 4 sage leaves plus onion, carrot, garlic and cook till tender. 

Add wine and chicken stock then simmer. 

Add the pork cutlets back to the pan to reheat through approx 5 mins. 
Remove and plate up.  

To the remaining sauce add the gnocchi add the parsley. You may add a tiny bit of butter if your preference ( but not necessary) and Parmesan cheese.

Plate as side dish for the Pork. 

Dress with the crispy sage leaves.  

 

Enjoy!