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There are a few recipes that will put any chef to the test, not to mention a housewife.

I have my daughter visiting, and as we were comparing what we found difficult to make, cook, or bake, it brought back a lot of memories and ended in lots of laughter. Even though she attended chef school a deboned pork belly with crispy skin stays her nightmare. Even little Travis had something to say; "Mom, your pork belly is gross." Haha!

Well, in the end, we came up with Tamsin’s pork belly, five more items, and our worst nightmare items to cook no matter what recipes we try.

Our top five of nightmare cooking:

Spanakopita – Mom Greek will not be proud
Souffles – It’s rising… it’s rising… it is gone!
Scotch Egg – If you like your egg hard and oily, knock on our doors
Macarons – Cracked or flat, we can do it
Bombe alaska – high heat to frozen ice cream and not melting it???

My nightmare dish that I dream about cooking perfectly

Here it is, my worst nightmare… gnocchi!

For those of you who don’t know, gnocchi is an Italian dish made from potatoes. Yip, that is right, potato and not pasta as so many people might think. It is very similar to a dumpling. Gnocchi are small lumps of dough made from potatoes, flour, and eggs that are then boiled in water.

My favorite chef is Curtis Stone. Not only can he cook, but he is also a catch for the eye. I'm sure the ladies will agree.

I’ve been trying for many years to perfect his recipe for "Lamb Ragu with Gnocchi." It is not the lamb ragu that is the tricky part, but those darn gnocchi.

I share his recipe with you which only takes 14 ingredients, and… 11 steps!

14 Ingredients

500g brushed potatoes, well washed
4 large Coles Brand Free Range Eggs, yolks
1/2 cup Coles Brand Australian Parmesan Cheese, shredded
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup Coles Brand Plain Flour, plus extra for dusting
1 tbsp olive oil
300g zucchini, cut into 1 1/2 cm dice
60g Coles Brand Unsalted Butter
100g cherry tomatoes, cut in half
3 cloves garlic, roughly chopped
1 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1/4 cup shredded parmesan cheese, extra

11 Method Steps

Step 1

Preheat oven to 220°C (200°C fan). Pierce each potato 8 times with a fork. Place potatoes on a baking tray and roast for about 50 minutes, turning occasionally or until they are very tender. Set potatoes aside until they are cool enough to handle, about 20 minutes. Remove the skin from the potatoes. Using a grater, grate potatoes through large holes into a large bowl.

Step 2

Add the egg yolks, 1/2 cup of cheese, salt and pepper. Add 3/4 cup of flour and gently mix, folding dough over itself and being careful not to over knead. Cover and refrigerate for 30 minutes.

Step 3

Knead the remaining flour into the dough. It will be very soft and slightly tacky, but do not add too much flour or the gnocchi will be tough.

Step 4

Dust a baking tray with extra flour. Divide the dough into 4 equal portions. Using floured hands, roll out 1 portion of dough on a lightly floured surface into ropes about 40cm long and 2cm in diametre. Starting at one end of rope, pinch end and cut pinched piece with floured knife. Place gnocchi onto the tray. Repeat with remaining 3 portions of dough. You should have about 60 gnocchi.

Step 5

In a large heavy based saucepan, bring salted water to a boil over high heat.

Step 6

Working in 2 batches, add gnocchi and cook until they float to the top. Continue simmering for 2 minutes. Using a slotted spoon, remove gnocchi from water and transfer to a clean baking tray lined with baking paper.

Step 7

Meanwhile, heat a large heavy non-stick frying pan over high heat. Add the oil and heat for 1 minute. Add the zucchini, season with salt and pepper and cook for 2 1/2 - 3 minutes.

Step 8

Add the butter and allow to brown over medium high heat, approximately 1 minute.

Step 9

Add the gnocchi and cook without stirring for 1 minute, or until slightly golden.

Step 10

Add the tomatoes and garlic, cook for 1 minute.

Step 11

Adjust seasoning to taste, add lemon juice and parsley. Divide among 4 plates and garnish with the remaining parmesan before serving.

Link to recipe

I am dead sure that you are tired just from reading these 11 steps.

Have I tried cooking gnocchi from a recipe? Let me tell you about it

Yes, yes, yes! I have tried many times.

I’ve tried all the different potatoes we can buy in South Africa. I’ve tried boiling and baking the potatoes, and I’ve tried mashing the potatoes with a masher, my hand mixer, and even by grating them.

I’ve used different types of flour. From normal cake flour to "00" flour (finely milled flour).

Eggs! Oh my word, store bought eggs, fresh farm eggs, and even free-range eggs. I even tried it without the egg.

I tried the gnocchi with and without the ridged shape.

I’ve tried it all!

Have you ever tried the recipe of your dreams?

"Lamb Ragu with Gnocchi," the recipe of my dreams has been tried and tested by me many times.

In the end, somehow we always end up eating the lamb with the pot of rice I’ve cooked on the side.

Umh… now that makes me think. Is it me that "jinx" this recipe by cooking rice?

Well, all that is left is to try it one more time!

How I wish I could make and cook the perfect "Lamb Ragu with Gnocchi," just like Curtis Stone!

I invite:
@mikitaly & @emmawaltas as I know the will be able to give me a tip or two
@sduttaskitchen as the kitchen is her forte
@solperez as I know she will enjoy this contest

CC: @isha46 @shabbir86 @robin42

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