Spiced Carrot and Feta Gnocchi
from Gourmet Vegetarian, Jane Price, Murdoch, 2007
I’ve never been able to understand why vegetarian food has a bad rap. Lately I tuned in to Master Chef and was stunned to hear one of the presenters say that if the contestants didn’t catch a fish they’d have to cook a vegetarian meal. It was all expressed as though this was a punishment. At another time when watching My Kitchen Rules the presenter expressed amazement that a contestant was able to present a vegetarian meal which was tasty. These presenters are supposedly tops chefs. I can’t understand why they choose to present a whole vibrant cuisine in such a negative way.
Gourmet Vegetarian expresses the opposite view from these particular chefs and includes a range of recipes from cuisines all over the world.
The Spiced Carrot and Feta Gnocchi was easy enough to make: cook the carrots, puree them with feta and form them into gnocchi shapes. It was all a little fiddly though with the mixture softer than the usual gnocchi and tending to stick to the hands that had to be constantly floured. Consequently my efforts tended to be larger than I would normally expect gnocchi to be.
And was it worth the effort? The gnocchi itself was pleasant to eat. The sauce was a failure for me. I just couldn’t get it to thicken. In fact, the longer I cooked it, the thinner it seemed to become. Should I make it again, I would make a different sauce.
Ease of cooking: ✔✔✔
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