Wednesday 15 January 2014

Approved Workmen Are Not Ashamed

Sometimes I wonder if the food I replicated from celebrity chefs and blogger friends taste like what they cooked. I like to wonder if I get the texture right which is equally important as looks and taste. I try not to substitute ingredients or omit seasonings. When friends ask for a recipe which I have cooked and not tasted, I always ask that they try my cooking first and then replicate. But I have to remind myself, cooking is about creativity. If you can recreate a recipe using your own style and it tastes good, it doesn't really matter. But are we doing these chefs the discredit?

After cooking and trying this Gordon Ramsay's dish, I just couldn't help to have that thought again. Are my Gnocchi like Gordon's? I couldn't help wondering because I was surprised by the taste and texture of this Potato and Ricotta Gnocchi. Never mind the looks( supposed to be handmade and look rustic), but they taste heavenly. I am surprised for I have not made my own pastas or dumplings before. Are Gnocchi pastas or dumplings?' Many are confused.

Gnocchi in Italian means dumplings, and according to Wikipedia are pastas made from various ingredients like semolina,wheat flour,egg,potatoes, cheese.  In short, they can simply made from flour, potato and eggs. Gordon Ramsay added ricotta into the mixture to make it light and fluffy. This is exactly what my gnocchi texture taste like. Light and fluffy with a crisp, not doughy at all!  I am delighted by my first attempt.

Gordon Ramsay makes this gnocchi the star of the dish, and together with a light buttery sauce it is simply magnifico!.  If you're making this dish, I wish you do not leave or substitute any ingredients. Every ingredients and seasonings made the taste so authentically Italian.

Potato and Ricotta Gnocchi
Gordon Ramsay Home Cooking


2 large floury potatoes
50g ricotta cheese
90g plain flour(more)
1 free-range, beaten
1 thyme sprig, leaves only
sea salt and freshly ground white pepper
grated Parmesan cheese, to serve

For the sauce

olive oil, for frying
freshly ground black pepper
peas, fresh or frozen
1 thyme sprig, leaves only
zest of 1 lemon


  • Preheat the oven to 200C. Bake the potatoes in their skins for 1-1 1/4 hours until tender the whole way through.  Remove the flesh from the skins (ideally while still warm) and mash until smooth - a potato ricer works best here.( I used leftover from my baked potato skin. You can boil potato whole to save time) Mix in the ricotta, a pinch of salt and white pepper and the flour.

  • Make a well in the middle, add the beaten egg and begin to combine the mixture with floured hands. Work in the thyme leaves and continue until smooth dough has formed. Be careful not to overwork it or the dough will end up too dense and won't expand when it goes into the water.

  • Cut the dough in half and shape each piece into a long cigar shape about 1/5cm thick. Using the back of a floured table knife, cut each length of dough into 2 cm pieces to make 'pillows' or individual gnocchi. Gently press each one in the center using your floured finger. The dent will hold more sauce and allow the gnocchi to take on more flavours.

  • Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1-2 minutes until they stat to float.

  • Drain the gnocchi and leave them to steam dry for 1-2 minutes.
  • Meanwhile, start to make the sauce. Heat a frying pan over a medium high heat and add a little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and saute for 1-2 minutes on each side until nicely coloured.
  • Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest. Serve with grated Parmesan cheese.

Linking this post to Little Thumbs Up 'CHEESE' hosted by Alice from Ilove.Icook.Ibake, organised by Zoe from Bake for Happy Kids and Doreen from My little Favourite DIY


Awana stands for Approved Workmen Are Not Ashamed and comes from the Bible verse 2 Timothy 2:15.

Do your best to present yourself to God as one approved, a worker who does not need to be ashamed and who correctly handles the word of truth.

The Awana clubs teach the gospel of Christ to children from kindergarten to primary school. Children are group according to their age groups; CUBBIES for preschoolers, SPARKS for lower primary and T&T(Truth & Training) for upper primary.

Throughout the program, children are rewarded for memorising Bible verses and completing their workbook. They also learn through games and crafts. The older children are also introduced to life application of the gospel. This is a club that reaches out to the unchurched too, making it an excellent place for parents to send their children to learn Christian values while participating in a club.

The clubs meet every Saturday during school term and this is a ministry of the church and follows the Awana approved curriculum worldwide. There are uniforms for the children, Coloured T-shirts for Sparks and T&T, vests for the cubbies, which they all can display their awards earned.


  1. Hi Lian,

    I see your point about variations in recipes and cooking. There is too many things to consider... ultimately whether the food taste good or not can be also very subjective. Nevermind... as long as the food is delicious! ... I can tell that your Gordon Ramsay's gnocchi looks yummy!


  2. Hi Lian, your gnocchi looks very good. GR's ex head chef cooked something similar for me in KL before and yours look pretty similar to his. :)

    1. Yen, I take this as compliment. Thanks.

  3. oh its been soooo long since I ate gnocchi! yours looks so mouthwatering!
    thks for linking this up to LTU cheese :)


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