Gnocchi a person of the nicest, and most basic, foods about

Column: Carrying on with my theme of asking some of my favourite community chefs to give me a tasty nevertheless simple recipe you can cook dinner at dwelling this week’s recipe is supplied by Aaron Ballantyne, head chef at Hopgood’s & Co.

Aaron has solid a huge popularity for himself as just one of this country’s greatest chefs, he qualified prospects a extremely proficient workforce in the kitchen at Hopgood’s and will make confident every single dish which is served in the restaurant is as great as it can be.

Aaron has labored at Hopgood’s due to the fact 2006 but started off his profession teaching as a chef at Wellington Polytech for two yrs.

Just after functioning in a pair of kitchens in Wellington he headed abroad to see the earth and practical experience other food cultures.

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Aaron used a yr in Japan educating at an English university aspect-time even though he “spent also much time feeding on, I was a skinny kid when I went there but not so skinny when I came again to New Zealand” he says with a snicker, Japanese food stuff is nonetheless one of his favourites.

Just after Japan, it was back to New Zealand and a job at the luxurious Blanket Bay Lodge in Queenstown for three yrs, in which “the restaurant supervisor was an outdated-school French person from Marseille, the head chef was Jason Dell and with Mark Sycamore, who experienced won a Gordon Ramsey Scholarship, they have been actually focussed on level of competition cooking, so the aggressive character in the kitchen area seriously focussed absolutely everyone on building their skills”.

Hopgood’s chefs Aaron Ballantyne, left, and Kevin Hopgood.


Hopgood’s chefs Aaron Ballantyne, left, and Kevin Hopgood.

Immediately after Queenstown, it was Sydney for a few months then back to Nelson for a couple weeks, where by he saw a indicator on the door at Hopgood’s wanting staff and he wandered in searching for do the job for a month and is nevertheless in this article.

He says he likes to try to eat contemporary matters that are not challenging, which is really diverse to the wonderfully crafted dishes he cooks in the restaurant where by a single dish can choose a dozen or a lot more substances to create the completely balanced flavours that has acquired Hopgood’s & Co its status as a person of New Zealand’s top rated dining establishments.

“I think Nelson has some excellent producers, and we are really proud to be in a position to use the issues they get the job done hard to produce in the foodstuff we provide, our suppliers create anything from greens to cheese, treated meats, mushrooms, truffles, chocolate, wine and so much much more.”

As perfectly as the intricate dishes crafted at Hopgood’s, Aaron and his Japanese spouse Satomi (who is anticipating their to start with youngster) enjoy uncomplicated, flavoursome foods at home. He claims this semolina gnocchi recipe is exceptionally quick to make.

“I like to provide it with creamy mascarpone-enriched mushrooms and shaved parmesan (and freshly grated area Riwaka truffles when accessible) even so, it is just as tasty served with a very simple roasted tomato or bolognaise sauce.

“You can also modify the cheese from parmesan to anything else that satisfies your taste. Local Italian cheese makers Viavio’s fontal or sheep’s milk pecorino are two of my favourites.”


Serves 4

500ml milk

½ onion, diced

1 garlic clove, crushed 1 sprig thyme

150g semolina 1 egg yolk

75g grated parmesan 50g butter, diced

¼ tsp freshly grated nutmeg

Salt & white pepper

¼ cup product

¼ cup breadcrumbs

50g extra grated parmesan


1. Bring the milk, onion, garlic, and thyme to a boil, then promptly get off the warmth and enable to infuse for 30 minutes.

2. Strain into a clean up major-primarily based saucepan, then provide the infused milk again up to a boil. Gradually sprinkle in the semolina, then simmer for 8-10 minutes, stirring constantly, right up until thick and easy.

3. Take out from the heat and permit to amazing for 5 minutes, then stir in the egg yolk, 75g parmesan and butter. Insert the nutmeg and time to flavor with salt and pepper.

4. Pour the semolina mix on to a non-adhere paper lined tray to about 1 ½ cm deep. Area a different piece of non-adhere paper on top and then push with a different tray to flatten. Amazing, then spot in the fridge for 1 hour to established.

5. When chilly, slash into 5cm rounds making use of a cutter (sq. styles are great way too), then prepare the rounds in an oven-evidence dish. Pour above the cream, then sprinkle around the breadcrumbs and added grated parmesan. Bake at 200°C for 15 minutes until eventually the topping is golden brown and crispy. Serve.

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