Rebecca Sullivan X Unico Zelo
We asked Rebecca Sullivan from Warndu to share with us a classic warming winter dish, gnocchi, but with a twist by adding some tasty native produce.
Makes 2 Serves
- 200g of warrigal greens, washed
- handful sea parsley, finely chopped
- 1 garlic clove, crushed
- 140g ricotta
- 85g plain flour
- 2 free range eggs
- 100g grated Parmesan
- 100g butter
- ½ teaspoon cinnamon myrtle
- 1 clove garlic
- 1 sprig native thyme
- 1 sprig wild basil, picked
- 1 sprig sea parsley, picked
- salt and pepper to taste
Place the greens in a large bowl and pour boiling water over it. Leave for 1-2 min until wilted, drain thoroughly, squeeze and then finely chop. Place the greens, parsley, garlic, ricotta, flour, eggs and cheese into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed.
On a floured surface roll into finger sized lengths and then cut into 3cm portions. Place on lined baking tray and refrigerate for at least 30 mins before cooking. Boil a large pot of salted water and place the gnocchi in until just cooked. Drain and set aside. Now make the burnt butter by firstly melting the butter with cinnamon myrtle, garlic and the sprig of native thyme. Cook over a medium heat for 5-6 minutes until butter is slightly brown. Toss the pasta through it and stir through the remaining herbs, season to taste. Sprinkle with cinnamon myrtle to serve.
Harvest Chardonnay - Delightfully fresh with a creamy texture. Fun notes of lemon blossom and honeydew. Harmonious with the burnt butter sauce and what a combo it is! We dialled back the oak on this wine, it really allows the pasta to shine.
River Sand Fiano - A waxy and fun Fiano layered with loads of juicy pineapples, nectarines and lemon zest. Although fruit forward, this white wine has a lovely mineral drive and oily texture. The freshness from the warrigal greens and spice from the native herbs scream out for this wine.
A note on sourcing the native ingredients
- Tags: Recipe