Chef's Apprentice: Tastes of Italy (+ recipes)

Gnocchi with tomato and basil sauce. Photo / Supplied

Kelly Young turns her hand to some classic Italian dishes.

Gnocchi with tomato and basil sauce

Sauce
1 onion, finely diced
2 tbsp Olivado High Heat Oil
3 NZ garlic cloves, crushed
½ cup white wine
2 x 400g canned whole peeled tomatoes
2 tbsp capers
½ cup pitted kalamata olives
1 handful basil leaves
Sea salt and pepper

1 Heat pan to medium heat, add onion and garlic. Saute until soft and translucent for approximately 3 minutes. Do not brown.

2 Add white wine and raise to high heat to reduce wine to 2 tbsp. Add tomatoes and mash. Bring to the boil then reduce to a simmer.

3 Add capers, olives and ripped basil leaves. Simmer and reduce for 10-15 minutes to thicken to preferred consistency.

Gnocchi
1kg agria potatoes
250-300g flour
1 egg free range
1 egg yolk free range
1 tbsp parmesan cheese, finely grated
1 pinch of nutmeg
2 cups Mainland Egmont Cheese

1 Boil potatoes in skin in salted water until just cooked. Drain and peel whilst hot. Mash while warm.

2 Put a large pot of salted water on to boil.

3 Once mash is cooled, turn out on to a bench top or large board. Make a well in the middle, add egg yolk, egg, parmesan cheese, nutmeg and 100g of flour. Slowly bind together with your hands. Add flour as you go until combined. You may not use all of the flour.

4 Lightly knead but don't overwork. Cut into quarters. On a floured board, lightly roll out each section to make long thin sausages. Cut into 1 cm cubes. Place them in the boiling salted water to cook.

5 When they are ready the gnocchi will start to float. Remove immediately and refresh in icy cold water. Place gnocchi into a baking dish and top with sauce. Cover with grated cheese. This can be stored in the refrigerator until ready to reheat.

6 Bake in 180C for 20 minutes or until heated right through.

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Week nine: Where did Kelly have her first tast of calzone?

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