Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

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Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

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Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

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Bon appétit!

This gnocchi is light and fluffy and not stodgy at all. It’s also super easy and quick to make. My kids love it with just tomato sugo but you could serve it with pesto, cured meats, ragu, whatever you feel like.

(I usually make a big batch as the uncooked gnocchi freezes well, and there’s no need to defrost, just cook it frozen)

This recipe was inspired by Stefano de Pieri.

 

 


You'll Need

Gnocchi

  • 100g 00′ strong flour
  • 500g ricotta (drain it in a colander to remove excess liquid)
  • 1 egg
  • 1 cup grana padano cheese, finely grated
  • pinch of salt

Sauce

  • 1 tbs olive oil
  • 1 large clove garlic, smashed
  • 1 pinch sea salt
  • 1 x 400g tin chopped organic tomatoes
  • extra grana padano shavings to serve

Method

Pass the ricotta through a fine mesh sieve or a ricer into a large bowl.

Add the additional ingredients to the ricotta and gently mix with your hands until combined.

Pour out the mixture onto a floured bench. The only way of knowing whether you have the right consistency is to test it. So bring a small saucepan of water to the boil and break off a small piece of dough (about the size of a ten cent coin) roll into a ball and drop into the boiling water. If it disintegrates as it cooks than you need to add a little more flour to your mixture.

Once you’re happy with the mixture, roll out into logs and and chop the gnocchi into little balls and place on to a tray lined with baking paper.

To make the sauce, heat the olive oil in a saucepan and add the garlic. When you hear a sizzle add the salt and chopped tomatoes and simmer gently stirring every once in a while until your sauce has thickened and reduced down.

Bring a large pot of salted water to the boil and cook your gnocchi in batches. Spooning into the tomato sauce as you go. The gnocchi will only take a few minutes to cook and will rise to the surface when cooked. Take care not to over cook the gnocchi.

Spoon into bowls and garnish with extra grana.

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