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Our gift vouchers can be handwritten on beautiful, foiled card or sent as an instant E-voucher. All vouchers are valid for one year. Handwritten vouchers are sent out the same day we receive your order or can be collected during office hours (Tuesday - Friday from 9:30am onwards and Saturday from 3pm onwards). Orders received on Saturdays, Sundays & Mondays will be processed on Tuesday morning. To purchase a handwritten voucher, please fill out the form below. Or click to purchase an E-voucher. Please note, The Engine Room will be closed until Wednesday 11 January 2023. Handwritten vouchers are not available over this time.
Our 600-page book captures the life of one of New Zealand’s most awarded local eateries. It includes over 2,000 images documenting its inner workings as well as the secrets of the 100 recipes that have made it hard to get a table for the last 14 years! First published in 2012, we have reprinted it due to popular demand. The Engine Room Eatery | RRP $60 Natalia Schamroth & Carl Koppenhagen Photographs by Kieran Scott Creative direction by Alt Group Published by Random House New Zealand 600 pages | 19.5cm x 25.5cm (ISBN 9781869799748)
Combine all the ingredients except the oil in a medium bowl and mix together gently with a fork until a soft dough forms. Add a little more flour if the dough feels too sticky. Turn the dough out onto a lightly floured bench. Using floured hands, shape the dough into a long fat sausage, then cut the sausage into 4. Roll each to the thickness of your thumb and until smooth and even in length. Use a sharp knife dipped in flour to cut the dough into small, walnut-sized pieces. Transfer the gnocchi with a fish slice to a baking tray lined with a clean tea towel dusted lightly with flour.
Bring a large saucepan of heavily salted water to the boil. Get a large bowl of iced water ready to plunge the gnocchi into when cooked. Gently slip a quarter of the dumplings into the boiling water, leave for 1 minute, then stir gently with a wooden spoon. After 3-4 minutes they will start to float to the surface. Once they have all risen, scoop out with a wire skimmer and drop into the iced water. Continue until all the gnocchi are cooked. Once cool (about 5 minutes), drain well, toss with olive oil and, if not using straight away, refrigerate until ready to use.
Tomato Basil Sauce
Heat half the olive oil in a medium-sized heavy-based saucepan. Add the garlic and gently fry until fragrant and softened but not coloured. Add the tomatoes, salt and pepper then simmer over low heat for 15 minutes, stirring occassionally. Pass the sauce through a mouli then add the basil and remaining olive oil. Reheat the sauce gently when serving.
When ready to serve, bring a large saucepan of salted water to the boil. Heat the tomato and basil sauce until simmering. Drop the gnocchi into the boiling water and, when they rise to the surface, scoop out and toss through the warmed tomato sauce, then transfer to a large warm serving bowl. Grate Grana Padano over the top, scatter with fresh basil and drizzle with extra virgin olive oil.