When I visited Australia in 2011, I was fortunate to stop at the Yarra Valley Conference Center. Here is one of Chef Simon’s frequently requested menu items. Whereas it is featured on the winter menu, people love it all year.


French Gnocchi Mornay
Serves 4

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Ingredients:
125ml water
50g butter
2 eggs
Pinch salt
60g plain flour
30g grated Parmesan
Method:
Boil together water, butter & pinch salt.
Remove from heat and mix in 60g plain flour with a wooden spoon.
Return to heat and stir until think mixture leaves sides of pot. Cool slightly.
Gradually add eggs beating well (can use machine)
Add 30g grated Parmesan.
Place mix in piping bag with 1cm wide plain nozzle.
Pipe out 1cm lengths into simmering salted water; as you pipe cut the mix with the back of a wet knife against the nozzle.
Cook gently for approx. 8mins and refresh in cold water. Do not allow to boil quickly. If gnocchi starts to puff up remove and submerge in cold water at once.


Cheese Sauce
50g margarine
50g plain flour
500ml warm milk
Salt & pepper for seasoning
Onion
Bay left
Clove

50g grated Gruyere Cheese
Melt 50g margarine into a thick based saucepan.
Add 50g plain flour and gently cook for a few minutes stirring all the time.
Gradually add 500ml warm milk and stir until smooth and creamy.
Season with salt & Pepper and add the onion studded with a bay leaf and clove.
Simmer sauce over very low heat for 30mins stirring occasionally so as not to stick.
Add 60g grated Parmesan.

 

 

Place Gnocchi in a heatproof serving dish and strain sauce over the top.
Sprinkle over 50g grated Gruyere cheese and bake at 180deg for about 20mins until hot.
If cheese has not gratinated; place under hot grill for a few minutes until cheese browns.
Serve immediately.Enjoy!


NB: Alternatively Gnocchi could be served with a sauce of your choice ie: Burnt Butter & Chive, Bolognaise, Napoli.

359″ alt=”Image” width=”100″ height=”94″ align=”right” border=”0″ hspace=”0″ vspace=”0″ />Yarra Valley Conference Centre
2164 Melba Highway, Dixons Creek
via Yarra Glen Victoria 3775 Australia
Phone: +61 (3) 5965 2397
Fax:     +61 (3) 5965 2025
Website: www.yarravalleyconference.com.au

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.