Inspired by cheap spuds in the grocery store, I decided to make some gnocchi. Gnocchi is an Italian pasta made of potatos and flour +/- egg (according to Tzu-yen purists dont use eggs.) Anyhow, I sort of made up this recipe for Gnocchi out of guesswork…

Gnocchi (serves 4)

• 3 potatos
• teaspoon of butter
• 1 egg
• Tipo 00 flour
• salted water for boiling

The potatos are first steamed until soft (about 20-30minutes), the skins are then removed and the potatos mashed with the butter. Then flour is gradually added to the mixture and incorporated until dough is not sticky and easy to handle. It is then rolled onto a floured surface into sticks approx 1.5cm diameter. The dough is then cut with a knife then sprinkled with flour until ready to use. Boil with a huge rapidly boiling pot of salted water. It is ready when it floats to the top in about 2-3minutes. Be careful as it may foam up and overflow into the kitchen.

The above dish is assmbled with chicken breast, mushrooms, roasted peppers, white truffle oil and finished off with flakes of parmigiano reggiano. This dish was paired with Pewsey Vale Riesling 2008 which was discovered in the Halliday’s top 100. This Riesling can be described as fresh, aromatic, citrus, crisp acidity.