Lea este post en español aca
Little introduction: I’ve been living in Australia for the past two months, and while I’m here I’ll try to write in english, you know, just for the globalisation and to make you all practice.
That’s it, lets continue.
Its an Italian tradition to eat gnocchis on the 29th with some money below the plate, for the thought that will bring wealth and prosperity to whom eat from it.
Said that, my first 29th was in Rose Bay, a suburb of Sydney, with DR, AP, FW and MC. Big hosts BTW. We thought of starting from scratch, but we didn’t have all the implement to do it, so we bought some fresh pasta.
Most of the convenience store sell magazines and also cooking magazines, which is amazing and very bad for my wallet. So in my first week here I bought like 5 magazines, and the 29th was coming, so we honoured the Italian tradition. Also a tradition that my mom loved.
One of them is “Good Food Fast” from The Australian Women’s Weekly, and the recipe that we choose was ” Gnocchi With Herb and Mushroom Sauce”
Please, read well the recipe before cooking! It doesn’t matter that you don’t have all the ingredients, but be careful in the quantities because it happened to me that I add 2,3 cups of vegetable stock instead of 2/3 cup. It was… very watery…
So for 4 people you just need:
1 mediun brown onion, chopped coarsely
2 cloves garlic, crushed
400g mushrooms, sliced thinly
1 tablespoon plain flour
1/2 cup red wine
2 teaspoon soy sauce
2/3 cup vegetable stock
1 tablespoon light sour cream
1 tablespoon coarsely chopped fresh oregano
1 tablespoon finely sage
600g fresh potato gnocchi
For our homemade recipe we used olive oil, cube vegetable stock dissolved in hot water (here they sell stock in tetra pak), didn’t used fresh oregano or sage, just some dried herbs.
The cook time will take more o less 30 minutes.
First heat a large frying pan. Ones its hot add some oil and cook onions, garlic and mushrooms, stirring until vegetables are just tender. Add flour, stirring for 1 minute.
Then add the wine, soy sauce, stock and cream. Cook and stir until it thickens slightly. Finally add fresh herbs.
Meanwhile, cook gnocchis in a large saucepan of boiling water until they rise to the surface and are just tender; drain. Add gnocchis to you frying pan, toss gently to combine.
It’s very simple and they are really good.
Now you can cook and upload a picture of it using the hashtag #chakulalover
chopped coarsely: picado en trosos grandes
vegetable stock: caldo de verduras
frying pan: sarten
toss gently: mezclar suavemente