May 03, 2011

Of Late & Sundried Tomato & Porcini Mushroom Gnocchi with Beef

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I've been a photographer's assistant for quite sometime, actually, since I was big enough to hold a professional sized camera I've been following my Dad around with one! I've also helped out Sammi, who is a gorgeous person and photographer behind some of the most lovely wedding photography in Perth, Western Australia.

This past January, I had the opportunity to photograph a wedding. Solo. Yep, all by my lonesome.  No Dad, no Sammi. Just me. My camera. A backup camera (thanks work!) a few lenses... and a gorgeous couple, surrounded by their closest family and friends in a candleit lit backyard of the suburbs of Perth...

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Recently though, we've moved house.We're currently giving a bit of a make over.... a lick of paint, oh and a WHOLE new kitchen! Eeek! I can't wait till it's done! So far it's been 4weeks without a kitchen - no stove, no sink, no kitchenaid *sniff*. (It's also been quite some time without proper internet - it's doing my head in, but we won't get started on that particular fiasco...)

In the meantime, we've bought ourselves a campstove ($29 for the stove + $8 for 4 butane canisters from the local chinese grocers = happy us), our wine has arrived (wee haa!) and we are happily cooking ourselves some hot meals - pasta, warm beef, been and olive salads and don't forget those sunday mornings with crispy bacon and scrambled eggs and hot coffee. Oh I do love a good hot coffee on the weekends!

campstove gnocchi

The other night I threw together a hearty beef and gnocchi dinner. The gnocchi was thanks to my gorgeous best friend (who know food was in boxes that weren't yet available to unpack) who ordered a care package for me from Three Ducks Gluten Free Gourmet which included lots of gluten free treats; pomegranate shortbread, gluten free pastas, pizza pases, sauces, nuts and lots of other gluten free goodies. was warm, hearty and filling. Exactly what we're been after these past few weeks.... and coming into winter here in Australia, exactly what you'll be after too!

campstove gnocchi_cooking

Gluten Free Scallywag Sundried Tomato& Porcini Mushroom Gnocchi with Beef
Serves 4-6 hungry bellies

50g porcini mushrooms
1/2 onion, diced
1 garlic clove, minced
500g beef mince
1/4cup tomato paste
1/2cup semidried tomatoes, chopped
400g tin tomatoes
Pepper to season
2 packets gluten free gnocchi
Parmesan, to serve
Soak the mushrooms in warm water in a small bowl. Leave to soften. Pull out a frypan and heat it up - hot - add some oilive oil and the garlic and onion. Saute for a few minutes until cooked through. Add the beef mince and break up with a spoon, cook until sealed. Add the drained mushrooms, tomato paste, semidried and tinned tomatoes, reduce heat to low and cook for approximately 30minutes until sauce has reduced and beef is cooked. Check seasoning and keep warm at very low heat whilst you coook the gnocchi.

Boil a large pot of water and pour in the gnocchi. Wait for the gnochii to rise to the top and scoop out with a slotted spoon straight into the warm sauce. Once all of the gnocchi is cooked and mixed through, spoon onto some warmed bowls and sprinkle with parmesan. 

Serve hot, sprinkled with parmesan and a glass of good heart red wine.


  1. The photographs of the wedding are absolutely beautiful! You did a fantastic job!

    Good luck with your kitchen and enjoy the wine. Dinner looks good, will definitely try it out!


  2. I love all your photographs!

  3. Such gorgeous photos and the recipe looks delicious. The weather has still been quite warm in Perth compared to Sydney though.

    It's great to have you back Jas; I've missed your posts.

  4. Gnocchi is a great gfree alternative, and this one looks yummy!

  5. Hi Jas! Thanks for your lovely comment. I'm so chuffed that you like my pictures! :) Your chocolate heart brownies look absolutely irresistible, almost enough to lure me away from my gluten-rich diet :P It's wonderful to have discovered your blog also! I'll be stopping by again soon!

    ps. I like my ice cream with heaps of egg yolks. They only contain 4.5 grams of fat (about 15%) as opposed to cream (roughly 35%). The more egg yolk you include, the more cream you can exclude! They also help to prevent crystallisation, although this probably isn't really going to present itself as a problem unless you're like me and tend to hoard things for an indefinite period of time. :P

  6. Hello all - thanks for your lovely comments - I so love to hear from you all - it makes my days a little brighter!

    PS Cathy - I just find the egg ones too rich (unless they're the commercial Peter's ones!), yet I can handle cream till, the erm.... cows come home! hahaha - glad you stopped by and found me too - sounds like we both have new Aussie blogs to read :)

  7. my mouth is watering... who cares what kind of appliances you used to cook it! and it looks like your first solo wedding shoot turned out beautiful. congratulations!


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Happy Gluten Free Baking xx