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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 11 - Parisian Gnocchi with Pork and Cumin

John Carasig

Parisian Gnocchi with Pork and Cumin

Serves 4


Parmesan crisps

30 grams grated parmesan cheese


Choux pastry gnocchi

65 grams butter

250ml water

1 teaspoon lemon zest

75 grams flour

2 eggs

salt, to taste


Pork Sausage and Jus

2 x 250 gram pork loin chop, rind and bones removed and reserved

250ml water

1/2 lemon, zested

4 tablespoons muscat

4 dates, roughly chopped

1 teaspoon cumin, toasted

20 ml grape seed oil

salt and pepper, to taste


Chargrilled endive

4 endive, quartered lengthways

juice 1/2 lemon

salt and pepper, to taste


Creamy sauce

20 grams butter

3/4 cup cream

2 tabelspoons muscat

juice1/2 lemon

salt and pepper, to taste


  • Preheat oven to 180C.
  • Place parmesan cheese into four slightly heaped rounds on a paper lined baking tray. Place in the oven to bake until golden, about 10-12 minutes. Remove from oven and set aside to cool.
  • For the choux, place butter, water and lemon zest in a saucepan. Set over medium heat and bring to a simmer. Add flour and salt and mix over heat until mixture forms a ball. Remove from heat. Beat eggs in 1 at a time using a wooden spoon or electric mixer until mixture is smooth and shiny. Transfer mixture to a piping bag.
  • Bring a large saucepan of water to the boil. Pipe 3 cm lengths of choux mixture into water and cook until choux float to the surface, about 2 minutes. Drain and place on a baking tray to dry. Set aside.
  • To make the pork jus place reserved pork rind and bones, water, lemon zest and 2 tablespoons muscat in a saucepan. Bring to boil and simmer for 15-20 minutes until reduced slightly. Strain and set aside.
  • To make the sausage, place dates and remaining 2 tablespoons muscat in a small bowl and set aside to soften. Meanwhile process pork with cumin, remaining lemon zest, salt and pepper in a food processor until finely minced. Set aside pork mixture. Lay a sheet of cling film onto bench and press out remaining pork mixture into two 10 x 15cm rectangles. Place softened dates along centre. Roll up to form a sausage shape and secure ends tightly. Place in steaming basket set over simmering water and steam until just cooked, about 15 minutes. Remove from heat, unwrap and set aside.
  • To cook the endive, place a char grill pan over high heat. Combine endive, lemon juice and seasoning in a small bowl. Toss well to coat and cook on grill until charred and caramelised. Remove from heat and set aside.
  • Place a large frypan over medium high heat. Add grape seed oil and cook sausage, turning, until browned and cooked through, about 2-3 minutes. Remove from pan and cover loosely.
  • To finish the gnocchi, add butter to pan, add gnocchi and cook until golden and crisp. Remove form pan and set aside to drain on kitchen paper.
  • To make the creamy sauce, add remaining pork mixture to pan and cook, stirring, for 1 minute until brown. Add reserved pork jus, cream, muscat and lemon juice and simmer for 3-4 minutes until reduced slightly. Return gnocchi to pan and toss to coat in sauce.
  • To serve, divide endive between plates, slice sausage and add to plate. Add the sauce with gnocchi and garnish with a parmesan crisp.