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:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

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

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

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

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

There is a little bit of work involved in this recipe, which makes it the perfect dish to cook on a cruisy, rainy weekend in Autumn.


You'll Need

400g pumpkin (grey skin)

800g desiree potatoes

1 tbs butter + extra

350g white spelt flour or plain flour

1/2 bunch sage, leaves torn

1/2 cup roasted hazelnuts, roughly chopped

sea salt and freshly cracked pepper

grana padano to serve

 

Method

Peel the pumpkin and grate it into a saucepan and add 1 tablespoon of butter, pop the lid on the saucepan and cook gently on a low heat for 10 minutes or until the pumpkin is soft and mushy. Puree with a stick blender and set aside.

Put a medium sized pot of water on the stove, add a generous pinch of salt and bring to the boil. Meanwhile peel and chop the potatoes into even sized pieces. Add the potatoes to the boiling water and cook for 10 minutes or until soft and starting to fall apart. Drain the potatoes and add them back to the hot saucepan to dry out a little. Press the potatoes through a potato ricer or sieve while still hot.

Add the pumpkin to the potatoes and then the flour. Mix with your hands until the mixture comes together. You may need to add more flour if the dough is still really sticky. Dust your work surface with more flour and cut the dough into 3 logs.

Bring a large pot of salted water to the boil and roll out one log at a time into a thin sausage and cut off small pieces. Add the gnocchi to the boiling water and cook  until it rises to the surface (30 seconds or so) remove the gnocchi with a slotted spoon and place them on greaseproof paper. Repeat this process, 1 log at at a time until all done.

Gnocchi is best eaten on the day it is cooked, if you are serving it later, transfer the gnocchi to a tray or a plastic container and drissle with olive oil. Seal and refrigerate until ready to use.

To finish the dish, I like to cook it again in batches so each batch gets enough buttery sauce. Add a good sized knob of butter to a deep frypan, add some sage and cook for minute, add some hazelnuts and some gnocchi and pan fry for a minute or until golden. Spoon into bowls and shave some grana over the top. Autumn on a plate.

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