The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)


You'll need

300 gm spinach (about 1 bunch), trimmed 1 cup (firmly packed) flat-leaf parsley 450 gm firm ricotta 1 egg, beaten ¼ tsp finely grated nutmeg, plus extra to serve, to taste 40 gm plain flour, plus extra for dusting 30 gm finely grated Parmigiano-Reggiano, plus extra to serve 1.25 litres (5 cups) chicken stock

Method

  • 01
  • Blanch spinach and parsley until just wilted (30 seconds), drain, refresh under cold running water, then squeeze out all excess water. Process in a food processor until finely chopped, transfer to a bowl, add ricotta, egg and nutmeg, season to taste and mix well. Gently stir through flour and Parmigiano-Reggiano, adjust seasoning to taste, then roll a heaped teaspoon of ricotta mixture into an oval shape, dust in flour and add to a saucepan of simmering water over medium heat. (If it holds its shape and rises to the surface, the consistency is correct. If not, add a little more flour and test again). Roll heaped teaspoons of ricotta mixture into ovals, dust lightly in extra flour, shaking off excess flour, and place in a single layer on a flour-dusted tray
  • 02
  • Bring stock to the simmer in a large saucepan over medium-high heat and season to taste. Add dumplings in batches, cook until they rise to the surface (1-2 minutes), remove with a slotted spoon and divide among warmed serving bowls. Ladle over stock, scatter with Parmigiano-Reggiano and nutmeg to taste and serve hot.

This clear chicken broth is a Tuscan specialty, made hearty with the addition of plump, spinach-flecked ricotta gnocchi. Add the shredded chicken left over from the stock if you want to make it even heartier. Serve the broth scattered with plenty of grated Parmigiano-Reggiano and a sprinkle of nutmeg.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

May 2011

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×