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Norwegian Smoked Salmon Appetizer Bread Rolls with Mustard Vinaigrette

Norwegian Smoked Salmon Appetizer Bread Rolls with Mustard Vinaigrette

Smoked salmon is one of the best and easiest ingredients to cook with ever. Well, it’s almost not cooking even, it goes well with such a huge range of other ingredients, so you’re basically just putting things that taste good together. How to serve smoked […]

Mango Sorbet with Lemon and Thyme Shortcrust Pastry Biscuits

Mango Sorbet with Lemon and Thyme Shortcrust Pastry Biscuits

We just had a tiny little weeklong heatwave here in Norway, so we’ve been trying to get creative on how to cool down in the heat. Last year we bought an ice cream maker. I’ve been using it quite a bit but I am just […]

Gnocchi, Sage & Roasted Butternut Squash Recipe

Gnocchi, Sage & Roasted Butternut Squash Recipe

The first pasta I ever made at home was gnocchi. It helped demystify the art of making homemade pasta for me, and it helped me understand something vital about Italian cuisine. You see, I had thought that making gnocchi or any kind of pasta was very hard and very time-consuming. It is neither. Like almost all Italian food, it is actually quite simple. Not easy, but simple, which is not the same at all.

The very first time I attempted to make gnocchi, I succeeded in making gnocchi. That’s to say it wasn’t the greatest gnocchi ever made, to most Italian standards it was probably even pretty bad. Still, it tasted good, much better than the premade stuff from the store.

The point I am getting at is that Italian food might be simple to make, but it is very difficult to master. A point proved by the fact that every Italians favorite cook is their nonna (grandma), or so it certainly seems. Because what do nonnas have that we as novices of Italian cooking don’t have? Experience. Tons of it.

We might never become masters of rolling pasta like the nonnas, but I’m damn well going to continue to try. Things don’t have to be perfect to be good, and when I want perfect I’ll save up and take a trip to Italy.

gnocchi recipe

For this gnocchi recipe, we relied on classic flavor combinations with roasted butternut squash, sage, thyme, and parmesan cheese.

Yield: 4 Servings

Gnocchi, Sage & Butternut Squash Recipe

Gnocchi, Sage & Butternut Squash Recipe

A perfectly simply combination of classic flavours.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 4 Medium Sized Potatoes
  • 10dl / 4 Cups All-purpose Flour
  • 2 Eggs
  • 1 Butternut Squash
  • Fresh Thyme
  • Sage
  • Olive Oil
  • Pecorino Cheese
  • 2 Garlic Cloves
  • Salt & Pepper

Instructions

  1. Preheat the oven to 400f / 200°C.
  2. Cut the butternut squash however you want. I chose to leave the skin on and cut lengthwise but you can do whatever you want here. Cubes, slices or even just cutting them in half.
  3. Coat with olive oil and sprinkle over salt. Rub a handful of thyme and 5-6 sage leaves on the flesh of the butternut squash, and leave the herbs on top. Put them in the oven and roast until the flesh is tender and the edges are slightly burnt.
  4. While the butternut squash is roasting, bring a pot of salted water to a boil. Peel the potatoes and cook until tender.
  5. Drain the potatoes and leave to let the moisture evaporate for a couple of minutes, and mash the potatoes. You can use a potatoe masher but I prefer a fork as it is easier to keep the mash light and fluffy.
  6. Combine the potatoes, eggs and flour and knead to a dough. Don't overwork the dough. Seperate the dough into handful sized balls and work into cylinder shapes. Cut the cylinder into small gnocchi sized pieces. You might want to cut them a bit smaller than you think because they will expand slightly when cooked. This part takes some practice to get perfect.
  7. Now bring a large pot of salted water to a boil again. Drop in the gnocchi, you don't want to crowd the pot so it's better to do it in 2 or 3 rounds. Just as the gnocchi rises to the surface, they are finished. Drain and set aside.
  8. In a frying pan, melt a knob of butter over a medium heat. Crush the garlic cloves and add to the pan with a small handful of sage leaves and thyme. When the butter is starting to turn slightly brown and nutty, add the gnocchi and cook for a few minutes until golden.
  9. Top the gnocchi with the roasted butternut squash and parmesan or pecorino cheese.

Notes

Gnocchi and cheese go very well together. Almost every combination is a smash hit!

Pork Butt Schnitzel With Apple and Fennel

Pork Butt Schnitzel With Apple and Fennel

I’m a big fan of seasonal cooking, perhaps even to a fault. Meaning that often if I’m craving something that is very out of season, I can’t bring myself to make it. Summer cooking can, therefore, be a bit tricky for me at times as […]

Creamy Garlic Cauliflower Purée Recipe

Creamy Garlic Cauliflower Purée Recipe

Let’s put those whole roasted garlic bulbs from our previous recipe to good use, and make a garlic cauliflower purée. A cauliflower purée is creamy and light and goes well with any heavy meat dish like a roast. Adding roasted garlic will supercharge your purée […]

Whole Oven Roasted Garlic Bulbs Recipe

Whole Oven Roasted Garlic Bulbs Recipe

Whole roasted garlic bulbs are a quick and easy way to take your cooking to the next level. Sure, you can use raw garlic but just roasting them for 30 minutes will bring out so much more flavor.

It is perfect for any kind of mash or creamy puree. Or anywhere you would use garlic.

Garlic is also very good for you, whether it is raw or roasted so you can eat as much as you want with a clean conscience. Garlic is proven to lower blood preassure, cholesterol and have a anti-inflammatory effect.

How to Store Roasted Garlic and How Long Does Roasted Garlic Last

Roasted garlic can be stored for up to two weeks. Simply cover the roasted garlic in a container with olive oil. Shut tightly and put the roasted garlic in the fridge. It is very important that you don’t store it in room temperature as that can cause the production of bacteria.

How to Make Whole Oven Roasted Garlic Bulbs

Oven Roasted Garlic Bulbs

March 20, 2019
: 1
: 5 min
: 30 min
: 35 min
: Easy

By:

Ingredients
  • Garlic Bulbs
  • Olive Oil
Directions
  • Step 1 Preheat the oven to 400°F / 200°C
  • Step 2 Cut the top off the garlic bulb.
  • Step 3 Put the garlic on a tray with aluminum foil underneath.
  • Step 4 Drizzle over olive oil, don’t hold back.
  • Step 5 Put the garlic bulbs into the oven.
  • Step 6 Check every 10 minutes. If the garlic bulbs are looking dry, drizzle some more oil over.
Christmas Panna Cotta

Christmas Panna Cotta

Panna cotta is Italian for “Holy f**k that’s good”. Ok according to Wikipedia and google translate it’s Italian for “cooked cream” but that can’t be right, right? With that logic, Pizza translates to something like “cheese sauce bread”. So let’s just go with my translation. […]

Pork Belly with Cider Poached Pear and Spiced Red Cabbage

Pork Belly with Cider Poached Pear and Spiced Red Cabbage

I don’t recall if I’ve already written this in a post previously, but pork belly is like time travel to me. My grandma has always made pork belly for Christmas Eve, like many other Norwegians. Through Anthony Bourdain’s shows, I have learned that everyone’s favorite […]

Roast Beef with Honey-Glazed Brussel Sprouts & Root Vegetable Purée

Roast Beef with Honey-Glazed Brussel Sprouts & Root Vegetable Purée

Sundays are for roasts. Before i started working in the restaurant business, I used to work in a bookstore on Sundays. And often when I came home from work there would be a warm roast waiting for me. There’s no mistaking what’s for dinner when you open the door, and the smell hits you.

In a sense, roasts are food for the nostalgic, like me. Not only will the smell of roast take me back to those days of working Sundays in the bookstore, but simultaneously back to my grandmother’s house. Where we would enter on cold winter evenings and the aroma of the roast would hit like a warm and welcoming wall, dispersing any and all of winters chill. (more…)

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Simple food is the best food. Take potatoes, for example. The most common of ingredients. You cut them into strips and then fry them. Who could know that so many things can go wrong in this seemingly simple process? Before learning how to make great […]


Thoughts & Ideas

Becoming a Chef Part 01 : The Story So Far

Becoming a Chef Part 01 : The Story So Far

My love for cooking has always been fueled by the love for the produce. If I hadn’t grown up where I did, in northern Norway, I don’t know if I would be on the path I am today. From a very young age, my parents would take me on fishing trips, we would hike to mountaintops and fish in deep fjords. We also picked and foraged berries, mushrooms and wild herbs. My absolute favorite memory from when I was a kid, was staying up all night fishing on a mountain close to our cabin. I could sit for hours and just watch the float on the water, anticipating a hungry fish.

As I became a teenager, hanging out with my parents was no longer a top priority, although I still went to the cabin on occasion and still went fishing, although less frequently. In my middle teens as I was trying to figure out what to do with my life, I thought for a short time about becoming a chef, but at the time it was merely a fleeting thought that was quickly dismissed and I went on to pursue other things. When I was 18 I moved to Oslo, to study art. I was a vegetarian at the time and used to my parents making dinner for me, so now I actually had to learn how to cook every day. When I lived at home I had cooked dinner once in a while, to some decent results, but cooking dinner every day with little to no money, living on a student loan, is a whole different game. I quit art school after less than a year and went on to work a slew of different jobs. From illustrator and web designer to construction to a very short try as a journalist, and over five years in a comic book store.

In my middle 20’s I started cooking more and more and taking it a bit more seriously, although I still had no ambition of becoming a chef. I tried to be creative at home, and would often cook for family and friends. It was at this time Sofie went to photography school and decided to become a food photographer, so I also started cooking things for her to take pictures of. I also started watching a lot of cooking and travel shows like No Reservations, Top Chef, Master Chef Australia, The Mind of a Chef, and Chef’s Table which inspired me a lot. Reading Kitchen Confidential also had a huge impact on me but for some reason, I still didn’t see that I could be a chef.

In my late 20’s we moved back to my hometown in the north of Norway, Tromsø, for a year and a half. We were kind of sick of Oslo after having spent the last 10 years there and needed a break. The plan was to find jobs and save up some money over the course of a year, but jobs were few and far between. So instead of actually getting a job, apart for a few weeks in the local newspaper as a journalist, I spent most of my time thinking about what type of job I actually wanted. After a year and a half, we decided to move back to Oslo. I still didn’t have a job and at this point, Sofie wanted to get more photography work, so I spent a lot of my time at home cooking so she could take pictures. One night I picked up “Marco Pierre White’s Devil in the Kitchen” and started to read it. A few nights later I was about halfway through the book, I was laying in bed and suddenly I thought “Why don’t I become a chef? Why haven’t I thought of that before? I’m a moron”. Later when thinking about why I didn’t come to that conclusion earlier, I think it just comes down to insecurities. I simply hadn’t been ready until now.

In August of 2017, I decided to become a chef, I was 29. I did a quick google search for something like “Becoming a chef in your 30’s”, the results being a bunch of Reddit threads saying that cooking is a young man’s game and if your older than 20 when you’re starting out, you can already give up. This should have been discouraging but actually, it had the adverse effect and I’m actually happy that people were writing these things, because what is more fun than proving people wrong. Set your mind to do something, do it. Everything else is just white noise. I also found this great article in the Guardian, about Swedish chef Mikael Jonsson, who began his professional career at 44!

The first step I took was to call an old friend of the family. I hadn’t spoken to him in 20 years or so, but my parents and his are great friends. I knew he owned a very successful catering business and a restaurant. He was kind enough to help me out and quickly gave me a job as a runner, helping out the servers and cleaning. It was actually great fun, as I got my first insights into the restaurant business. The restaurant is only open during the summer months, so I only worked there a few weeks. In the meantime, I called another friend of mine, who got me a job as a bartender at Sentralen, a great restaurant in Oslo, where I still work from time to time. Another few weeks went by, and I found a job ad on facebook for a street food stall called Duck It. I applied and got my first job actually cooking something, even if it was just simple street food, it still felt like an accomplishment just a month after I decided I wanted to become a chef.

Another few weeks went by, and I came by another facebook ad. This time it was for a small bistro in Oslo that was opening called Dekka Bord, as a chef. I applied for this job as well and actually got it! Two months after deciding that I wanted to become a chef, I landed a job as one. I had set my mind to the thought that it would take me years to get where I am now. The restaurant opened a few weeks ago and everything is going really well, I couldn’t be happier!

I am still reluctant to actually call myself a chef, as I don’t feel like I’m quite there yet. And like with most creative work, the road is pretty much endless. You can always learn and you will always evolve. I’d rather call myself a home cook that works as a chef. Check back on Nordic Provisions in the future for further updates on my road to becoming a chef.


All Time Favorites

Norwegian Smoked Salmon Appetizer Bread Rolls with Mustard Vinaigrette

Norwegian Smoked Salmon Appetizer Bread Rolls with Mustard Vinaigrette

Smoked salmon is one of the best and easiest ingredients to cook with ever. Well, it’s almost not cooking even, it goes well with such a huge range of other ingredients, so you’re basically just putting things that taste good together. How to serve smoked […]

Mango Sorbet with Lemon and Thyme Shortcrust Pastry Biscuits

Mango Sorbet with Lemon and Thyme Shortcrust Pastry Biscuits

We just had a tiny little weeklong heatwave here in Norway, so we’ve been trying to get creative on how to cool down in the heat. Last year we bought an ice cream maker. I’ve been using it quite a bit but I am just […]

Gnocchi, Sage & Roasted Butternut Squash Recipe

Gnocchi, Sage & Roasted Butternut Squash Recipe

The first pasta I ever made at home was gnocchi. It helped demystify the art of making homemade pasta for me, and it helped me understand something vital about Italian cuisine. You see, I had thought that making gnocchi or any kind of pasta was […]

Pork Butt Schnitzel With Apple and Fennel

Pork Butt Schnitzel With Apple and Fennel

I’m a big fan of seasonal cooking, perhaps even to a fault. Meaning that often if I’m craving something that is very out of season, I can’t bring myself to make it. Summer cooking can, therefore, be a bit tricky for me at times as […]

Creamy Garlic Cauliflower Purée Recipe

Creamy Garlic Cauliflower Purée Recipe

Let’s put those whole roasted garlic bulbs from our previous recipe to good use, and make a garlic cauliflower purée. A cauliflower purée is creamy and light and goes well with any heavy meat dish like a roast. Adding roasted garlic will supercharge your purée […]