Melbourne is back in lockdown due to another coronovirus outbreak…
Anxiety induced panic buying has led once again to emptied supermarket shelves and toilet paper shortages as supply chains fail to keep up with the surge.
It’s tough, particularly for those who have had to close businesses or can’t work because their workplaces have closed. I planned to go to a couple of shows at Melbourne’s Rising Festival this weekend but the arts are one of biggest casualties of lockdowns. The Festival has been cancelled, as have restaurant bookings. I feel for the artists, businesses and hospitality staff who are impacted and pay the biggest financial and emotional price to keep the rest of us safe.
I wrote about my joy at being able to re-engage with the arts after the last lockdown concluded and look forward to doing so again after this one.
Meanwhile in my shrunken world I writer, cook, garden and walk, and feel very fortunate that these pleasures remain. I have also been enjoying my new mindfulness colouring book which helps me concentrate in zoom meetings. Stay safe people and see you out the other side…(hopefully next week).
Best ever gnocchi recipe
600g potatoes unpeeled (choose big old white-skinned ones high in starch and similar size)
50g Parmigiano cheese, freshly grated
1 dessertspoon salt
Scrub potatoes clean and boil whole in their skins in salted water. As soon as cooked, drain and peel whilst still hot. Hold with a tea towel to protect your hands. Mash potato thoroughly in a large bowl making sure there are no lumps. Incorporate the flour, Parmiagiano cheese and salt into the potato. Flour your hands and knead the mixture like bread with the heel of you hand for about five minutes folding the dough in on itself until it is velvety to touch.
Cut the dough into four pieces, covering three with with an inverted bowl whilst you work on one. Roll each section into a long sausage shape about 2cm thick on a floured surface. Use a sharp knife to cut into 2 cm lengths. Make each section into a gnocchi shape. You can do this by rolling each piece over the prongs of a fork or I just flatten them and round the edges off with my fingers. Lay them out on a piece of kitchen paper until all the dough is done.
Bring a large pot of water to the boil and drop in enough gnocchi. Only add enough to fill the base of the pot without crowding. As soon as the pieces start to float to the surface, scoop them out with a slotted spoon and into a colander to drain. Repeat till all the gnocchi is cooked.
My favourite gnocchi toppings are burnt sage butter, pesto or a tomato sauce. For the sage butter simply toss some fresh sage leaves into a small fry pan with a slab of butter and cook until the sage starts to crisp and pour over the gnocchi – it’s decadent, but delicious.
If you have more gnocchi than you will eat, they are easily frozen in single layers divided by kitchen paper for a later meal. Simply take out of the freezer and boil in a pot again until they float to the surface, or try them fried for something different.