Butternut Squash and Mascarpone Gnocchi – I Don’t Like Gnocchi But I Love These!

When I tell people I don’t like gnocchi, I always have to clarify that I’m talking about the traditional, potato-dough style dumplings, and not the much easier and lighter, cheese-based versions, like this one featuring butternut squash and mascarpone cheese.

Unless created by the hands of a true master, traditional potato gnocchi are too often dense, gummy nuggets of disappointment. However, as temperamental as the classic recipe is, these cheesier, low-starch versions are really quite simple.

These are often made with drained ricotta, and you are welcome to substitute, but here we’re going with mascarpone, a very rich and luscious Italian-style cream cheese. Along with Parmigiano-Reggiano, all you need besides the cheese is some cooked squash, and just enough egg and flour to keep it all together.

Once your mixture is done, and you let it firm up overnight, you have a few options as far as final service. You can follow the spoon-boil-fry-serve method seen herein, or you can do the spoon-boil part ahead of time, and then fry in the sage butter when ready.

If you do want to make these ahead, simply fish them out of the boiling water as they’re cooked, draining well, and place on a plastic-wrapped sheet pan to cool. Once cooled to room temperature, they can be carefully wrapped up (in a single layer), and kept in the fridge for at least a day, until you’re ready to crispy up in the butter.

Either way, prepare your palate for some incredibly light, tender, and delicious gnocchi. You can use them for a first course, like I did here, or as a very special side dish to some roasted meat. I really hope you give these a try soon. Enjoy!

Ingredients for about 12 appetizer-sized portions:

2 cups cooked butternut squash

1 cup mascarpone cheese, or cream cheese, goat cheese

2 large eggs

1 1/2 tsp salt

2 oz (about 1/2 cup) finely grated Parmigiano-Reggiano (if you’re going to use fake Parmesan cheese for this, don’t even bother)

1 packed cup all-purpose flour

1 stick unsalted butter for frying, used in batches

cayenne, salt and pepper to taste

1/4 cup sliced sage leaves

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Coconut Milk Rice Pudding with Fresh Mango – I Don’t Like Rice Pudding But I Love This!

I’m not a big fan of rice pudding, but curiosity got the best of me, and I needed to find out how much better/different a version would be that used Arborio rice, and the same basic technique as a savory risotto. 

In addition to trying out a new cooking method, I also wanted to sneak in some coconut milk for a little tropical twist, and I’m happy to report great success on both fronts. The Arborio produced a wonderfully creamy texture, and unlike tradition long-grain rice pudding, the grains of rice maintained a certain textural integrity, instead of just disappearing into one big, starchy mass.

The coconut milk gave the pudding another layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness. Of course the mango is optional, and you’re welcome to take your chances with raisins, preferably golden ones. If desired, those can be added at the same time as the sugar and salt.

Speaking of bowls, I generally don’t make dessert for three (except this one time, at band camp…), but I had some new porcelain ones I wanted to use, and didn’t bother to check the volume before ladling in the sweet porridge.

Despite my “odd” yield, you should get four nicely sized portions from the amounts below. And yes, if you can’t find coconut milk (which you can), simply use all milk. I hope you give this coconut milk rice pudding a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp butter

1/3 cup Arborio rice (Note: I haven’t tested this recipe using regular rice, so no idea if that will work here. My instincts tell me, not nearly as well)

1 cup coconut milk

2 3/4 to 3 cups milk, or as needed

1/4 cup white sugar

1/8 tsp vanilla

salt to taste

1 egg yolk, beaten with 2 tbsp milk

For the garnish:

1/4 cup finely diced mango

pinch of Chinese 5-Spice

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i Love Mama Healthy Meal i Love Mama Bento

Photo Credit:- iWeekly (I周刊)

Finally after a few weeks of preparations (like designing and preparing of bentos for approval, practicing, lasing and etc) we managed to complete our two i-Love Mama Healthy Meal recruitment roadshows; 1st (Tampines Giant) and 2nd (Sheng Siong Supermarket) that were hosted by Mediacorp artiste Pornsak and Y.E.S 93.3FM deejay Siau Jia Hui!

Although in between there were some hard times dealing with the coordination and etc but eventually we were all thankful that everything went on smooth and we did have fun to be in part of their i-Love Mama Healthy Meal recruitment roadshows. More photos of the roadshows could be found at our Facebook Page HERE.

Introducing the ingredients used and concept of the Bento before the demonstration starts.

Shiting (Lobsterpaint.com) and I busying at the i-Love Mama Healthy Meal bento demo roadshow.

Samples of the i-Love Mama Bento made during the i-Love Mama Healthy Meal roadshow demo @ Sheng Siong Supermarket (88 Tanglin Halt Rd).

i-LOVE MAMA BENTO
(i-Love Mama Healthy Meal)

This i-Love Mama Bento design is request by organizer as they hope I would be able to include the Mama Lemon Lion Mascot as a character in the bento meal. Although at first I was quite hesitate to try out because I am not very confident to do character bento and also I am afraid that it might not resemble their Lion Mascot.

In order to make it look as close as possible to resemble the Lion Mascot, I decided to use mashed pumpkin to colour the rice for the face and hand, then use broccoli to assemble its hair.  And also to make the facial express more 3-D like, I used black beans for the eyes and mouth. Guess overall I still could be able to score a PASS for this right :)

(Serve: 1  | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
150g Broccoli, trim and cut into small florets
2 - 3 Fresh Shittake Mushrooms, sliced
1 Cup of Cooked Rice
100g Of Pumpkin Cubes
70g of Salmon Fillet
3 Goyza / Wanton
Some Cherry Tomato
1 Slice of Sandwich Cheese
3 Black Beans / Blueberry
Nori (seaweed) Sheet
Some Seaweed Flakes / Bonito Flakes
Some Fresh Lettuce, optional

Tools Needed:
Bento Box
Side Dishes Food Casing
Heat Resistant Cling Wrap
Alphabet and Heart-shape Food Cutters
Food Tweezer
Small Scissor
Bento Food Pick (optional)

To Assemble the Lion Character:-

1. Remove the outer skin of the pumpkin and cut it into small cubes. Either steamed or microwave it till soft then using a fork to mash until it resemble paste like texture. Set aside

2. Spoon about 5 Tablespoons of cooked rice in a bowl, slowly mix in the mashed pumpkin until you achieve your desire colour.

3 Place 2 - 2.5 tablespoons of pumpkin rice on a piece of heat resistant cling wrap. Using hand, shape it tight into oval / round shape to form the lion head. Set Side.

4. Next using the same method as step 3, make 2 small oblong shapes using 1/2 tablespoon of pumpkin rice to make the arm of the lion. Set aside.

5. Arrange the cooked mushrooms (stir-fry the shittake mushroom with broccoli) at the top corner of the box before placing the broccoli around it (refer to the photo above) to make the outline of the lion head with the round/oval pumpkin rice in the middle.

6. Next place arrange the gyoza or wanton below the lion head to resemble the clothes. Place a few cherry tomato beside the goyza to secure the placement.

7. Shaped the two small oblong pumpkin rice ball to from the arm and place it below the head area. (refer to the photo above) Plus two tiny small rice balls for the ears above.

8. Using the black beans to form the eyes and mouth of the lion. Cut thin strips from the nori (seaweed) sheet to form the whiskers.

9. Arrange cooked salmon into the box and start adding in the "i-Love Mama" wordings using Alphabet, Heart-shape and drinking straw to cutout the shapes from sandwich cheese and punkin (heart shaped).

10. Above shows the close up look of the completed i-Love Mama Bento.

To prepare the Baked Salmon:-

1. Marinate the salmon fillet with 2 tablespoons of freshly squeeze orange juice and rind of 1 orange together with some cooking wine and dash of pepper for 5 minutes.

2. Arrange some fresh corn kernels (optional) at the base of the baking dish, top with marinated salmon and some orange rinds.

3. Baked in preheated 180°C (degree Celsius) oven for about 10 minutes or till cooked through. Sprinkler some seaweed or bonito flakes on top and assemble into the bento box.

Lastly calling all mothers/grandmothers out there if you love to cook for your kids/grandchildren. Do consider to take part on this fun and family bonding i-Love Mama Healthy Bento contest which would be held on 11th May 2013.

To Participate:-

Email: mpbcontest@mediacorp.com.sg
Subject header: i-Love Mama Healthy Meal

Terms And Conditions:
~ Send in your healthy, tasty and attractive meal recipe (in Chinese or English), with a detailed ingredients list and step-by-step cooking instructions.
~ Share in less than 100 words the nutritional value and design concept behind the dish prepared for your child.
~ Attach a photo of yourself with your child, and your dish, along with your full particulars (name, age, NRIC and contact nos.)

*Open to grandmothers/mothers with child aged 12 years and below.

Closing date: 02 May 2013

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