Warrigal greens made into gnocchi

How to use Indigenous Australian ingredients at home

Four recipes from Warndu Mai.

Learn how to create truly Australian food and drinks at home using ingredients such as warrigal greens, finger limes and native thyme with these recipes from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard.

Some of the ingredients may need a little online sleuthing to track down, but this resources guide is a good place to start. Alternatively, ask your local supermarket to stock some, forage for a little (respectfully) and better yet, grow a little too. Whether it's a balcony or a backyard, growing herbs and greens is easier than you think! 

This was originally published on Goodfood.com.au

Green gnocchi with cinnamon myrtle burnt butter sauce

Stop drooling.

Serves 2

Ingredients

• 400g warrigal greens
• handful of sea parsley, finely chopped
• 1 garlic clove, crushed
• 140g ricotta
• 85g plain flour
• 2 free-range eggs
• 100g grated parmesan cheese
• salt and pepper, to taste

For the burnt butter sauce:

• 100g butter
• 1 teaspoon ground cinnamon myrtle, plus extra to sprinkle
• 1 garlic clove
• 1 sprig of sea parsley, leaves picked, to garnish
• salt and pepper, to taste

Method

1. Place 300g of the warrigal greens in a bowl and pour boiling water over them. Leave for 1-2 minutes until wilted, drain thoroughly, squeeze out excess water and finely chop.

2. Place the warrigal greens, parsley, garlic, ricotta, flour, eggs and cheese in a large bowl and season with salt and pepper. Use a fork to stir very thoroughly.

3. On a floured surface, roll the dough into finger-sized lengths then cut into 3 cm portions. Place on baking tray lined with baking paper and refrigerate for at least 30 minutes before cooking.

4. Boil a large pot of salted water and cook the gnocchi until just cooked, a few minutes. They will float to the top when cooked. Drain and set aside.

5. To make the burnt butter sauce: In a large saucepan over medium heat, melt the butter with the cinnamon myrtle, garlic and remaining warrigal greens. Cook for 5-6 minutes, or until the butter is slightly brown.

6. Toss the gnocchi through the sauce, stir through the sea parsley leaves and season with salt and pepper to taste.

7. Sprinkle with cinnamon myrtle to serve.

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Get creative with your gnocchi and try some of our incredible Native Australian herbs and spices..