Date Night With Maxwell & Williams | Recipe

Ah Autumn... It's the perfect time of year for a cosy, romantic night in with your special someone!

I don't know how things are at your place, but as soon as the weather gets even a little bit chilly here the white whine gets pushed way back to the outer reaches of the fridge, and the red wine gets dusted off and emerges triumphantly from the pantry (or wine cellar if your fancy!). 

After a pretty hectic few weeks (and too much take out) it was nice to have a chill night at home. Pro tip: If you ever find yourself feeling uninspired in the kitchen, start shopping for some new dinnerware. Something about beautifully designed, glossy plates, and gleaming, new cutlery sets always gets me into masterchef mode. I mean if you're going to treat yourself to a elegant new dinner set, you can't just plate up a grilled cheese! You have to go all out!

It was only a few minutes after I had placed my order with Maxwell & Williams, that I found myself rummaging through my closet for my old, forgotten cook books. 

I selected some pieces from the new, moody Caviar & Caviar Speckle collections. As well as a few accent pieces from the STUNNING collection by Australian artist Nathan Ferlazzo. After receiving these works of art my only regret is that I didn't get more...The best part is that a portion of the proceeds from each sale of these pieces goes towards wildlife conservation! The collection is VERY popular so head to the Maxwell & Williams website, click here, to grab your own before they are all gone. Need a bit more inspiration? Check out my recipe below:

Homemade Pork & Fennel Gnocchi 

- 4 potatoes peeled, steamed, and mashed 
- 1 egg, whisked
- Salt & Pepper
- 2 cups of  flour
- 1/4 cup of finely grated parmesan

Tomato Cream Sauce:
-1/2 cup Tomato Paste
- Thicken Cream
- 2 tablespoons Butter
- 2 Garlic crushed
- Salt & Pepper

Olive Oil
Gourmet Herbed Pork Sausages (preferably with fennel, but you can always add later if not)
Basil (to garnish, optional)
Fresh Mozzarella (to garnish, optional)

To prepare the gnocchi, add your mashed potato to a large bowl. Season mash with S&P to taste. Add egg and stir until well combined. Add half of your flour & Parmesan and stir until combined. Add the remaining flour and stir until a dough begins to form. If the dough is too soft or sticky add more flour. Place dough onto floured surface and knead until smooth. Break the dough into 4 pieces. Roll one of the portions in a 2cm in diameter log. and using a knife cut the log into 2cm pieces. Repeat this step with remaining dough. Roll each of the 2cm under a fork. Prepare a saucepan of boiling salted water. Place the gnocchi in the water, but don't overcrowd the sauce pan. When the gnocchi rises to the top use a slotted spoon to remove them. Repeat until finished. 

In a pan drizzled with olive oil add pork & fennel sausage and cooked until done. Remove sausage from pan, add butter and crushed garlic and cook for 2 minutes or until fragrant. Add tomato paste & thickened cream and stir until combined. Allow the sauce to simmer for 20 minutes or until the color darkens and sauce thickens. Remove garlic.

Add gnocchi, and sausage to the pan containing the sauce. Cook until warm. To serve, garnish with fresh basil leaves and pieces of fresh Mozzarella. 

Finally, enjoy with a nice red wine! x