Luke Holder (head chef at Lime Wood's Harnett Holder & Co.) shares one of his seasonal Italian recipes... Involve your kids to make the Gnocchi, it's quite fun :)
2 large potatoes (approx. 1 kg)
200g pasta flour
1 Medium to large egg
1 egg yolk
5g table salt
Boil potatoes whole in their skin until totally cooked through for about 15 – 20 minutes. Then, once soft, peel the potatoes and use a kitchen towel to help hold the hot potato. Next, pass through potato ricer, spread evenly and allow to cool. Once totally cooled, sprinkle with pasta flour, salt and Parmesan.
Then, slowly add the egg using a plastic scraper to cut the egg through the pasta flour, cheese and potato mix until a rough dough is formed. Make sure you do not over work the mix.
Once the dough has formed, roll in cling film and allow to rest for at least 20 minutes in the fridge.
When completely cooled, cut the dough in half. Liberally dust the work surface with flour and roll each half into long sausage shapes. Using the plastic scraper cut the sausages into 2cm long pieces.
Watch the video below to see how it's done!
250g Brussel sprouts – cut into eighths
½ bunch sage
70ml of olive oil
2 cloves of garlic
60g of bread crumbs
Pick the leaves of the sage and cut lightly. Chop the garlic finely. Zest the lemons. Grate the parmesan.
Heat 35ml olive oil with 50g of the butter in a large based frying pan. Once it's foaming, add chopped sage leaves and cook for about 1 minute.
Remove the sage and allow to cool. Add a further 50g of the butter to the pan and add the bread crumbs.
Cook for about 1-2 minutes until golden. At this point, add the garlic and lemon zest and drain the crumbs.
Mix the drained bread crumbs with crispy sage and grated parmesan.
With the rest of the olive oil, heat in a large bottom frying pan with the last of the butter. Add the chopped sprouts, season with salt and cover with a lid for 2 minutes, tossing the pan every minute. Colour the sprouts and cook through, around 3 minutes.
Remove the lid and allow any excess water to evaporate. Blanch the gnocchi. Add to the pan with the sprouts and toss and season, adding the juice of 1 lemon.
Once served, cover with the parmesan and sage bread crumb.