Asparagus, Mushroom & Pea Gnocchi

Asparagus, Mushroom & Pea Gnocchi

Course Entree, Main Dish
Cuisine Italian
Servings 4

Ingredients
  

  • 1 pieces bunch of asparagus woody parts removed and cut into fourper stalk
  • 1/4 cup olive oil divided
  • 230 cup Gmushrooms roughly chopped
  • 1/2 cup of green shallots thinly sliced - white parts only
  • 1/4 cup dry white wine
  • 1 cup frozen peas thawed
  • 1/4 cup freshly grated parmesan cheese + more for serving
  • 1 cup rocket
  • Salt + Pepper to taste
  • Red chilli flakes to taste
  • Juice from half a lemon

Instructions
 

  • Cook the asparagus in a large pot of lightly salted boiling water for around 1 minute. Using tongs remove from the water and place in a bowl of ice water. Once cool enough to handle cut the asparagus into bite size pieces.
  • Cook the gnocchi in the same pot of boiling water as the asparagus until they are fully cooked and float to the surface. Drain and set aside. Reserve 1/4 cup of the cooking liquid.
  • Heat 2 Tablespoons of olive oil in a large fry pan over medium heat. Add the mushrooms and cook until beginning to soften. Add the spring onions and continue to cook for about 2 more minutes. Add the wine, stir the vegetables and cook until the moisture has evaporated.
  • Stir in peas, asparagus and gnocchi. Toss until all the vegetables are well combined and continue to cook until the vegetables are warmed through. Add the parmesan cheese, rocket, salt, pepper, chilli flakes and lemon juice.
  • Drizzle with the remaining 2 Tablespoons of olive oil and add reserved cooking liquid if need be. Divide among plates and serve warm.
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Avocado Mushroom & Noodle Rice Paper Spring Rolls

Avocado Mushroom & Noodle Rice Paper Spring Rolls

Course Entree, Main Dish, Platter
Cuisine Asian
Servings 10 rolls

Ingredients
  

Rice Paper Rolls

  • 300 g mushrooms thinly sliced
  • 1 tbsp olive oil
  • sea salt
  • pepper
  • sesame oil
  • tamari
  • half a lemon squeezed
  • toasted sesame seeds
  • 1 in ripe avocado sliced 5cm and tossedlemon juice
  • 1 leaves iceberg lettuce largertorn
  • 2 carrots julienned
  • 1/2 purple cabbage shredded
  • 1 bunch mint
  • 1/2 cup coriander leaves
  • 120 grams cooked soba or rice noodles
  • 10-15 15 cm rice paper

Peanut Sauce

  • 170 g salted natural peanut butter
  • 1 1/2 Tbsp soy sauce or tamari
  • 2-3 Tbsp brown sugar add extra to taste
  • 1/2 medium lime juiced
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp fresh grated ginger
  • Hot water to thin

Instructions
 

Make the Peanut Sauce

  • Add all ingredients except water to a mixing bowl and whisk. Add hot water 1 Tbsp at a time until desired consistency is achieved (should be consistency of thickened cream). Set aside.
  • In a mixing bowl toss mushrooms with olive oil, a pinch of salt and pepper. Heat a fry pan over high heat and add half of the mushrooms and cook until golden brown, 2-5 minutes. Set aside. Add the remaining mushrooms and repeat (cooking in stages to avoid crowding the pan). Toss cooked mushrooms with a drizzle of sesame oil, a splash of tamari, and lemon juice. Set aside to cool

For the rolls

  • Toss the noodles with a few spoonfuls of the sesame sauce until they're well coated.
  • Prepare the spring rolls. Lay a damp paper towel on a flat clean surface. Fill a large bowl with hot water. One at a time, place rice wrap in hot water for a few seconds until softened and then place rice wrap on damp paper towel.
  • Sprinkle the surface with a generous pinch of sesame seeds. Add the toppings about 2 inches from the bottom. Start with slices of mushrooms, a slice of avocado, lettuce, carrot, cabbage, 2-3 mint leaves, noodles and coriander leaves. Gently fold the bottom over the toppings and fold in the edges, and continue to roll until seam is sealed. Cover with a damp paper towel to keep fresh while assembling the remaining rolls. Repeat until mushrooms are used up, about 10-15 rolls.
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Posted on Categories Avocado