Returning from the Glengallan spring market on a Sunday afternoon, I felt inspired to make gnocchi. Making do with what I had in the unit, I pulled out a heap of ingredients to make a sauce. I have never made gnocchi before, so I googled a detailed recipe. It struck me that the ingredients laid out on the bench was a gorgeous representation of south-east Queensland produce. I love looking at all the raw ingredients before they are transformed. Then the sense of accomplishment, you get from cutting, dicing, mashing, frying, pressing, rolling and baking the ingredients to turn them into something wonderful.
Here is the story behind my kale and tomato gnocchi.
CHAPTER ONE: The Gnocchi ingredients
The Potatoes: The previous weekend we drove down to Canungra on a whim. I picked up a 3kg bag of prize winning sebago potatoes from a roadside stall for $5. This cute tractor honesty box (pictured at the top) was set up on the right hand side of the road, as you you approach the town, just before the Canungra creek bridge. The Canungra show happened to be on the day before and apparently these spuds had won first prize (hopefully in a spud competition).
Canungra is a small rural town nestled in the back of the Gold Coast Hinterland. Also known as the “Valley of the Owls,” it is only an hours drive from Brisbane and a popular motorcycle stop over.
The Egg: Earlier in the day (gnocchi making day that is), I bought a dozen eggs from a roadside stall in Gladfield, on the Cunningham highway. This was after a particularly disappointing visit to the Glengallan spring market (a story I will share later). I can’t verify the provenance of these eggs but they had the tell tale signs of being straight off the farm.
The Flour: I used biodynamic wholemeal wheat flour from Red Gum Milling. This was an extra I ordered in my weekly Food Connect box. Red Gum milling grow, mill and store the grains on the farm without the use of chemicals.
CHAPTER TWO: The Gnocchi sauce (kale and tomato)
As a subscriber to Food Connect, I now have a regular supply of local vegetables. My fridge is always stocked with an interesting range. For my gnocchi sauce I decided to use cherry tomatoes, kale, chilli, garlic, mushrooms, roma tomatoes and Italian parsley.
I added a bit of fresh rosemary to the sauce. I had bought the rosemary bunch for $1, from the heritage trust stall, at the Glengallan markets.
CHAPTER THREE: Making the Gnocchi
CHAPTER FOUR: The Sauce
In a last minute decision, I browned a bit of steak to include with the sauce.
CHAPTER FIVE: Coming together
My gnocchi was light, fluffy and full of the tastes of south-east Queensland. Yum! It was also prize winning (best meal of the week that is).