• Green Gnocchi with Cinnamon Myrtle Burnt Butter Sauce (Warndu Mai (Good Food))

This classic Italian bowl gets an Indigenous Australian ingredient twist.

Serves
2

Preparation

10min

Cooking

5min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • 400 g warrigal greens
  • a handful of sea parsley, finely chopped 
  • 1 garlic clove, crushed
  • 140 g ricotta
  • 85 g plain flour
  • 2 free-range eggs
  • 100 g grated Parmesan cheese
  • salt and pepper, to taste 
  • 1 sprig of sea parsley, leaves picked, to garnish 
  • salt and pepper, to taste 

Burnt butter sauce

  • 100 g butter
  • 1 tsp ground cinnamon myrtle, 
  • plus extra to sprinkle 
  • 1 garlic clove 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Place 300 g of the warrigal greens in a bowl and pour boiling water over them. Leave for 1–2 minutes until wilted, drain thoroughly, squeeze out excess water and finely chop. 
 
2. Place the warrigal greens, parsley, garlic, ricotta, flour, eggs and cheese in a large bowl and season with salt and pepper. Use a fork to stir very thoroughly. 
 
3. On a floured surface, roll the dough into finger-sized lengths then cut into 3 cm portions. Place on a baking tray lined with baking paper and refrigerate for at least 30 minutes before cooking. 
 
4. Boil a large pot of salted water and cook the gnocchi until just cooked, a few minutes. They will float to the top when cooked. Drain and set aside. 
 
5. To make the burnt butter sauce: In a large saucepan over medium heat, melt the butter with the cinnamon myrtle, garlic and remaining warrigal greens. Cook for 5–6 minutes, or until the butter is slightly brown. 
 
6. Toss the gnocchi through the sauce, stir through the sea parsley leaves and season with salt and pepper to taste. Sprinkle with cinnamon myrtle to serve.

 

This recipe is from Warndu Mai (Good Food) by Rebecca Sullivan & Damien Coulthard published by Hachette Australia, Hardback RRP $45.