{"id":111444,"date":"2024-07-05T13:14:25","date_gmt":"2024-07-05T03:44:25","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=111444"},"modified":"2024-07-05T13:54:10","modified_gmt":"2024-07-05T04:24:10","slug":"foodie-friday-with-stacey-lee-5-july-2024","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/foodie-friday-with-stacey-lee-5-july-2024\/","title":{"rendered":"Foodie Friday with Angie McBride – 5 July 2024"},"content":{"rendered":"\n

Today’s Foodie Friday is a classic crowd pleaser that pairs simple ingredients with an upmarket feel. Yes! It’s pumpkin and ricotta gnocchi with burnt butter, sage and pine nuts. Let’s dive in.

Serves: 4 people<\/strong><\/p>\n\n\n\n

Ingredients:<\/strong>
100g roasted pumpkin
250g dry ricotta
70g \u201800\u2019 flour
10g pine nuts
2 handfuls of parmesan
1 handful of fresh sage
Nutmeg
Salt\/pepper
Olive Oil
Butter

Method:<\/strong>
1. Roast and hang pumpkin in cloth for 24 hours (needs to be reasonably dry).
2. Mix dry ricotta, pumpkin, flour and parmesan folding in a small amount of grated nutmeg with salt and pepper.
3. Combine mixture and roll out into a thin sausage like shape, then cut into small cubed pieces.
5. Blanch pieces of gnocchi into boiling water until pieces float, then leave to rest.
6. In a hot pan with olive oil, add gnocchi and saut\u00e9.
7. Once gnocchi is brown and caramelised add a knob of butter, sage and pine nuts.
8. Finish with another handful of parmesan with a drizzle of olive oil, and a squeeze of lemon juice.
9. Serve and enjoy!!<\/p>\n\n\n\n

Now for the tipple…<\/p>\n\n\n\n

\"\"
Wirra Wirra \u2018Church Block\u2019 Cabernet Shiraz Merlot<\/em><\/figcaption><\/figure>\n\n\n\n

Product:                        Wirra Wirra \u2018Church Block\u2019 Cabernet Shiraz Merlot<\/strong><\/p>\n\n\n\n

Variety\/Style:<\/strong>               Blend \u2013 Cabernet, Shiraz & Merlot<\/p>\n\n\n\n

Region:<\/strong>                           McLaren Vale<\/p>\n\n\n\n

Normal Price:<\/strong>               $25 per bottle<\/p>\n\n\n\n

FiveAA Special:<\/strong>            $21.99 per bottle \u2013 on sale until Sunday 7\/7<\/p>\n\n\n\n

Weblink:<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0https:\/\/www.palsliquor.com.au\/red-wines\/cabernet-blends\/wwirra-church-block<\/a><\/p>\n\n\n\n

Tasting Notes<\/strong>: Sweet and fragrant red currants, dark cherries and blackberries sit comfortably with aromas of dark chocolate, cinnamon and nutmeg. The palate has cranberry and liquorice combined with polished tannins to give a supple, even mouthfeel with a fine-grained finish. A vibrant line runs the length of the palate, balanced by richer elements of roasted meats, burnt butter and sage. This classic example of an Australian classic blend achieves harmony and easy approachability.<\/p>\n\n\n\n

Happy Foodie Friday!<\/p>\n\n\n\n

Images: Supplied<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Today’s Foodie Friday is a classic crowd pleaser that pairs simple ingredients with an upmarket feel. Yes! It’s pumpkin and ricotta gnocchi with burnt butter, sage and pine nuts. Let’s dive in.Serves: 4 people Ingredients:100g roasted pumpkin250g dry ricotta70g \u201800\u2019 flour10g pine nuts2 handfuls of parmesan1 handful of fresh sageNutmegSalt\/pepperOlive OilButterMethod:1. Roast and hang pumpkin […]<\/p>\n","protected":false},"author":19,"featured_media":111464,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[166],"tags":[],"geo_market":[],"class_list":["post-111444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"acf":[],"yoast_head":"\nFoodie Friday with Angie McBride - 5 July 2024 - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/lifestyle\/foodie-friday-with-stacey-lee-5-july-2024\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foodie Friday with Angie McBride - 5 July 2024\" \/>\n<meta property=\"og:description\" content=\"Today’s Foodie Friday is a classic crowd pleaser that pairs simple ingredients with an upmarket feel. 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