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Spinach gnocchi with mushroom and white wine sauce
Ingredients for 8-10 servings
For the gnocchi
500g washed spinach leaves
300g ricotta cheese
30g butter
150g Parmesan, grated
2 eggs
3 tbsp plain flour, plus extra for coating
Salt and freshly ground pepper
For the mushroom sauce
500g mushrooms
3 shallots, finely chopped
1 garlic clove, crushed
30g butter
125ml white wine
200ml cream
Freshly grated nutmeg
To serve
30g butter
50g parmesan, finely grated
Method:
Quickly blanch the spinach in hot water and transfer immediately to a colander to drain.
Squeeze out as much liquid as possible from the spinach before chopping finely. Place the spinach in a saucepan and stir in the ricotta and butter over a low heat. Season with salt, pepper and grated nutmeg.
Off the heat and add the Parmesan, eggs and flour. Stir until well combined.
Spread the mixture out onto a tray and chill in the fridge for 30 minutes.
Heat 30g butter in a saucepan and gently fry the shallots and garlic, add the sliced mushrooms and season well with salt and pepper. Over a high heat pour in the wine and reduce by about half. Turn down the heat and stir in the cream and a little grating of nutmeg.
Put a large saucepan of water on to boil and preheat the oven to high.
Roll spoonfuls of the chilled gnocchi mixture in flour and shape into dumplings. Set each piece aside on a floured plate. Place the gnocchi into boiling water and when they rise to the surface, lift them out of the water and set aside to drain. Place the gnocchi on a baking tray, drizzle with melted butter and sprinkle with grated Parmesan. Flash in the hot oven until the cheese turns golden brown.
Serve the gnocchi coated with the mushroom sauce and a further sprinkling of Parmesan cheese.
Oven roasted squid stuffed with rice, currants, pine nuts and mint in a tomato pulp
 Ingredients
1kg squid cleaned but with tentacles
400g long grain rice washed
2 onions peeled and finely chopped
Handful toasted pine nuts
Handful currants
Bunch mint chopped
Bunch parsley chopped
Salt and white pepper
Olive oil
4 large ripe tomatoes, peeled, deseeded and chopped
Method:
Fry the onions in the oil until soft and translucent but without colouring. Add the tomatoes, mint, parsley seasoning and a glass of water. Put the rice into plenty of boiling water and cook for 15 minutes – drain and set aside to cool.
Mix the rice with the currants and pine nuts and half the tomato sauce. Stuff the squid with this mixture and arrange them neatly in an oiled baking dish with the tentacles used to plug the filling. Paint the squid with oil and bake in the oven at 170?C for 15 minutes. Remove from the oven and pour over the remainder of the tomato sauce. Scatter with more chopped mint and parsley and serve either hot or warm.
Note: Baby squid will yield 16 or more to the kg, but if using large squid cook a little longer and cut into rings before serving.
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