Aaron has worked at Hopgood’s since 2006 but started his career training as a chef at Wellington Polytech for two years. After working in a couple of kitchens in Wellington he headed overseas to see the world and experience other food cultures. He says this semolina gnocchi recipe is extremely easy to make. When cold, cut into 5cm rounds using a cutter (square shapes are fine too), then arrange the rounds in an oven-proof dish. Pour over the cream, then sprinkle over the breadcrumbs and extra grated parmesan.

Source: Stuff August 17, 2021 17:01 UTC