It is amazing how long it has taken Australians to embrace and use Indigenous foods in our cooking. Thankfully in recent years we have started to discover a myriad of wonderful native produce that greatly enhances Australian cuisine. The new book by Damien Coulthard and Rebecca Sullivan, Warndu Mai (Good Food) from Hachette Australia, helps us discover even more food options from this ancient land. It’s a fully illustrated cookbook featuring Australian native foods – the perfect resource for any Aussie kitchen. Here’s a delicious gnocchi with a difference from the book.

Serves 2


Prep Time: 10 minutes

Cooking Time: 5 minutes

400 g warrigal greens

handful of sea parsley, finely chopped

1 garlic clove, crushed

140 g ricotta

85 g plain flour

2 free-range eggs

100 g grated Parmesan cheese

salt and pepper, to taste

For the burnt butter sauce:

100 g butter

1 teaspoon ground cinnamon myrtle,

plus extra to sprinkle

1 garlic clove

1 sprig of sea parsley, leaves picked, to


salt and pepper, to taste

Damien Coulthard and Rebecca Sullivan


Place 300 g 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.

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.

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

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

To make the burnt butter sauce: In a large saucepanover 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.

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

Sprinkle with cinnamon myrtle to serve.



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