Have you been on the Tassievore challenge?
For the past six months (and of course we want people to continue!), anyone could have participated in the project which meant eating as much Tasmanian grown and produced food as possible. Some went the whole hog and ate 95%+ Tasmanian, some did a partial challenge where you just made a conscious effort to eat more Tassie produce or you could have chosen to just make your purchases from a Tasmanian owned business.
Another part of the challenge gave you the opportunity to participate in food making workshops, the last of which was held on Saturday.
Held at the lovely Reseed Centre in Penguin we learnt how to make sourdough, pasta, pesto, gnocchi and basic preserving techniques. It was a brain bursting, tasty way to spend an afternoon.
To top it off, more local Tasmanian produce was consumed for dinner at Bayviews in Burnie. Great company, good food, who could ask for more!
Gnocchi (via the Tassievore web site)
900g potato flesh (Nicola, dutch cream, moonlight)
2 cups plain flour
1 egg, beaten
For the potato flesh I use baked potato run through a moulinex or potato ricer (once cooled) to remove the skins and make a light fluffy mash – but you can also peel and mash by hand. If you are using boiled, peeled potatoes instead you will either need more flour or leave out the egg to compensate for wetter potato flesh.
Put the potato flesh in a bowl and add the flour and beaten egg. Mix together with a spoon until it forms a rough dough then finish off by kneading with your hands until well combined. The finished dough should be the consistency of play dough.
Roll out long sausages of dough about 2-3 cm across then slice into small pieces – you can roll and press fork tines across each, but I don’t usually bother.
Bring water to a rolling boil and test one piece (especially if you are using a different type of potato or experimenting with other ingredients). The gnocchi should hold together as a dumpling and will rise to the surface when cooked. If the test gnocchi is fine, continue to cook in batches (a couple of handfuls at a time) scooping the cooked dumplings off into a colander with a slotted spoon.
If the test gnocchi falls apart you can still salvage the situation by baking the rest in the oven on a buttered/oiled tray.