Set your main menu in Appearance > Menus

Toggle navigation
Return to Previous Page

Gnocchi-topped Cottage Pies & Limoncello Soufflé

Lamb

Gnocchi-topped Cottage Pies & Limoncello Soufflé

01/04/2021

Main:  Gnocchi-topped Cottage Pie
Faking It by Valli Little

Dessert:  Limoncello Soufflé
Faking It by Valli Little

Hi Everyone!

So this week I’m back onto how to look good with not a lot of effort and Valli Little has a few answers there.  This Gnocchi-topped Cottage Pie is made with lamb mince but, of course, beef works just as well.  The recipe adds carrots in the base of the sauce however, next time, I will be adding a lot more of my favourite veg.

Play around with this and really make this recipe your own creation.  The veg is softened in oil first and the meat added and browned, so it takes a little bit longer to get there and then it is just left to simmer away for an hour.  Towards the end taste test and check the thickness of the sauce.  Adjust accordingly.  I always like to add a dash of BBQ sauce and whatever I fancy to juju the flavour up.  It is really up to you and your family’s taste.  I cooked the mince well ahead and put it in the fridge, so keeping this in mind, when it came to cook the gnocchi top in the oven, I cooked it for a little longer to bring the meat up to piping hot.  A note here:  when you have cooked the gnocchi, drained it and toss it in a little oil, make sure it is a “little” oil because the one negative we found was that under the gnocchi was a little too oily.

Of course another way around any excess oil from the meat is to brown it separately and then drain it before adding it to the vegetables.  Anyway this is just something to keep in mind.  I served the little pies with a green salad.  This dish scored 7/10.

And now for the gorgeous soufflé.  How can anyone go wrong with lemon curd, limoncello and soufflé puffiness.  It was easy, and made me look like some sort of master chef so use this one to impress someone special.  The thing that I love about this type of dessert is that you feel light after eating it.  It’s almost like eating lemon flavoured air.

Even though this one has to be done last minute, I will most certainly be cooking it over and over for the special people at my table.  9/10

Until next time,

From my table to yours with love x

Gnocchi-topped Cottage Pies

  • 2 tbs olive oil (plus extra to toss)
  • 100 g sliced pancetta or bacon (chopped)
  • 1 large onion (chopped)
  • 1 small carrots (chopped)
  • 1 tbs plain flour
  • 4 garlic cloves (chopped)
  • 1 tbsp tomato paste
  • 1 kg lamb mince (300)
  • 300 ml dry red wine
  • 2 c beef stock
  • 2 bay leaves
  • 2 tsp chopped thyme
  • 2 500 g packets potato gnocchi
  • 40 g unsalted butter (melted)
  • 2 tbsp grated parmesan

  1. Heat the oil in a large frypan over medium heat. Add the pancetta, onion and carrot and cook, stirring, for 5 minutes or until the onion has softened. Add the flour, garlic and paste and cook, stirring, for a further minute. Add the mince and cook for 5-6 minutes until well browned.

  2. Add the wine, stock, bay leaves and thyme, season, then bring to the boil. Reduce the heat to low and simmer for 1 hour or until sauce has thickened. Cool.

  3. Preheat the oven to 190°c.

  4. Cook the gnocchi according to packet instructions. Drain, then toss in a little olive oil.

  5. Divide the lamb mixture among six 400ml ovenproof dishes and cover the top of each with gnocchi. Brush the tops with the melted butter, then sprinkle with parmesan. Bake the pies for 20 minutes or until golden.

Main Course
Modern Australian

 

Limoncello Soufflé

  • melted butter (to brush)
  • ¼ c caster sugar (plus extra to dust)
  • 6 egg whites
  • pinch of cream or tartar
  • 325 g jar of good quality lemon curd
  • 1 lemon – zest only
  • 2 tbsp limoncello
  • icing sugar (to dust)

  1. Preheat oven to 200°c.

  2. Brush eight 150ml soufflé dishes or ramekins with melted butter. Dust with a little extra caster sugar, tapping to remove excess.

  3. Use electric beaters to whisk the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating constantly, until the mixture is stiff and glossy.

  4. Meanwhile, gently warm the curd and zest in a saucepan over low heat. Stir in the limoncello, then transfer to a large bowl. Use a large metal spoon to gently fold one-third of the egg whites into the lemon mixture. Continue to fold in the remaining egg white until just combined, taking care not to lose too much volume.

  5. Divide among ramekins and run your finger around the inside edge of each ramekin. Bake for 12 minutes or until golden and risen. Dust with icing sugar, then serve immediately with extra chilled limoncello

Dessert
French

Tags , , , , ,

About Author

Wendy

Related posts

Comments are closed

 

 

 

Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

MOST INTERESTING

Chicken Marbella & Tiramisu Self Saucing Pudding

30/06/2022 Comments Off on Chicken Marbella & Tiramisu Self Saucing Pudding

Roman Chicken with Creamy Mash & Mango Coconut Slice

24/03/2022 Comments Off on Roman Chicken with Creamy Mash & Mango Coconut Slice
JOIN THE NEWSLETTER

© 2019 - All Rights Reserved.