no-115

Return to home

Gift Vouchers

Our gift vouchers are handwritten on beautiful foiled card, valid for one year and sent out the same day as we receive your order. We strongly recommend delivery by courier rather than post as we cannot guarantee a timeframe for New Zealand post delivery. Alternatively gift vouchers may be picked up from the restaurant. Orders received on Saturdays, Sundays or Mondays will be processed on Tuesday mornings.

Your details

Details for the Gift Voucher

$

Delivery & Address

  • Standard Post
  • Courier, same day $19 (Auckland CBD only)
  • Courier, Next day $7 Nationwide
  • Collect from The Engine Room

Payment Details

Cookbook

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 12 years! First published in 2012, we have reprinted it due to popular demand. The Engine Room Eatery | RRP $80 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)

Your details

Delivery & Address

  • New Zealand $12 per book (1-3 days)
  • Australia $30 per book (3-6 days)
  • Rest of the world $80 per book (6-10 days)
  • Collect from The Engine Room

Payment Details

no-115

Return to home

Ricotta Gnocchi with Tomato Basil sauce

Cook Time

  • Serves: 8

Ingredients

  • 800g ricotta, drained in a sieve overnight in the fridge
  • 50g Grana Padano, finely grated
  • 1¼ cups flour, plus extra for rolling
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • ½ teaspoon freshly grated nutmeg
  • freshly ground black pepper to taste
  • extra virgin olive oil for tossing

Tomato Basil Sauce

  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, peeled and finely sliced
  • 2 x 400g cans Italian chopped tomatoes, crushed
  • salt and freshly ground black pepper
  • 1 big handful basil leaves

To Serve

  • finely grated Grana Padano
  • 1 small handful basil leaves
  • extra virgin olive oil

Method

Gnocchi
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.

To serve
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.