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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.



Gnocchi is easier than you think to make. Best of all, it can be made ahead of when you would like to eat it. I like to eat my gnocchi triple cooked – blanched in boiling water to cook through, pan-fried in butter, then finished off under the grill. For this recipe, I picked up a box of Marguerite potatoes of Stu the farmer, Jennings farms - Thorpdale.


1-kilogram Marguerite potatoes - cleaned

1 egg

250 grams plain flour

1 pinch of salt


1. Place potatoes in a saucepan of cold water. Bring to the boil, then simmer until cooked.

2. Strain the potatoes. You could peel when still hot but move straight onto step 3.

3. Place the potatoes in a mouli and process the potatoes straight onto the bench into a mound. You may need to do this in steps, as the weight of one kilo of cooked potatoes, may be too heavy to hold.

4. Make a well in the centre of your mound and shift over the flour. Add the egg and a pinch of salt to taste.

5. Using your hands, gently bring the dough together until just combined and the dough is slightly springy. Divide the dough into 6.

6. Roll each piece of dough into a long cigar shape. Cut into 3 cm lengths, using a pastry scraper or knife. Roll each piece on a gnocchi pad or press with a fork to create sauce groves in your gnocchi.

7. Line an oven tray with a clean tea towel. Put this aside until you cook your gnocchi.

8. Bring a large pot of salted boiling water to the boil. Add the gnocchi and return to the boil. The gnocchi will be cooked when it floats to the top of the water.

9. Remove the gnocchi from the water using a slotted spoon and place on your clean tea towel lined tray.

At this point, you can add your cooked gnocchi to your chosen sauce. I like my gnocchi finished in butter, top with an aged sheep’s milk cheese.

To finish

Cooked gnocchi

Unsalted butter

Kongwak sheep’s milk cheese – Shaved


1. Heat butter in a frypan, until foaming. Add gnocchi and pan fry until gnocchi has started to colour. Place the gnocchi is the heatproof dish. Top with shaved Semi-hard cheese.

2. Place the heatproof dish of gnocchi, under the grill. Allow the cheese, on top of the gnocchi to brown to golden. Serve.

gnocchi 2

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