Rizky Ardiansyah’s Gnocchi w Tasmanian Hemp Pesto
A NUTRITIOUS FAMILY DINNER
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A NUTRITIOUS FAMILY DINNER |
Meet one of our ambassadors, Rizky Ardiansyah - Head Chef at Cataract on Paterson
With a love of food intrinsically woven into his DNA, Rizky Ardiansyah knew he had found his career during a year 11 restaurant work placement. That led to an apprenticeship and a position as head chef, six years later.
Indonesian-born Rizky moved with his family to Tasmania when he was eight. A different country presented new experiences, but one thing remained the same: the big family gatherings where everyone would share dishes cooked with love. This respect for food and the joy it brings people stayed with Rizky.
He cooks for the person and with purpose, creating dishes that are a feast for the senses. Rizky loves to use fresh Tasmanian ingredients, knowing it’s best to keep everything simple to allow the natural flavours to shine through.
We are so proud to have him be a part of our Eat Tassie Hemp campaign!
Rizky Ardiansyah’s Gnocchi w Tasmanian Hemp Pesto
Hemp pesto
Ingredients
200g Tasmanian hemp (toasted)
80g olive oil or hemp oil
1 garlic clove
100g freshly shaved parmesan or pecorino romano
1 bunch fresh basil leaf
Salt and white pepper (to taste)
Method
In a medium size food processor add everything but the oil. Blitz on high and slowly add the oil. Once everything is combined, season to taste with salt and pepper.
Gnocchi
Ingredients
1kg potato (mashed and cooled)
350g plain flour
2 tsp cooking salt
1 tsp ground white pepper
Method
Place a large pot of water on the stove and let boil. In a large bowl add cooled mashed potato and flour and mix till combined, add the seasonings and mix again. Now we are looking for a playdough consistency (note do not over mix as the gnocchi will be tough once cooked).
When consistency is achieved, grab a handful of the dough, and roll out to a 2cm thick rope. Cut dough into 3-4cm pieces. Once all the dough mixture is rolled and cut gently drop it into the boiling water ( note don’t put all the gnocchi into the water, do it in batches it may take 2-3 batches).
Let boil until gnocchi pieces start to float to the surface, let it float for a further 2-3 minutes before taking the gnocchi out and putting them into an ice bath. Once gnocchi are cooled drain water and drizzle oil to stop it from sticking.
In a medium size frying pan add a tablespoon of oil and set on high. Once the pan is hot add a good handful of gnocchi and let it cook till you get nicely golden sides. When this is achieved take the pan off the heat and add 2-3 tablespoons of pesto. Mix well and serve with freshly shaved parmesan or pecorino romano.
Enjoy!