Oh my goodness, Novie is just the sweetest damn thing in the world.

He ran into my arms at the secret security exit of Brisbane Airport – the one made famous by Schapelle Corby, FYI – and said, “I’m so glad you invited me to appear on your anthropological study! I feel like time spent with you will be what pushes me to another grand slam victory.”

I mean, come on. That is adorable and brings a tear to my cold dead heart.

I’ve known Novak for years, meeting in 2005 at the Australian Open. As you know, I am well respected in the tennis community and I was on hand to offer unsolicited advice to people that lost their matches. To help them be better, you know?

While most people balked at my advice and labelled it useless, ill conceived and offensive, Novak appreciated my efforts and we became the best of friends. Well second-best of friends, because Rog.

Nov hasn’t had the best run at the last couple of Opens so was excited by the prospect of my magic touch helping him to glory and hand him the Male Singles record outright. And given how magical my Novak Gnoccovich is, I have a good feeling he’ll be taking out the win.

 

 

Earthy mushrooms and delicate gnocchi bathed in a rich creamy sauce … and THEN covered by a tonne of parmesan and cut by lemon juice. It is heaven. HEAVEN I tell you!

Enjoy!

 

 

Novak Gnoccovich
Serves: 4.

Ingredients
3 tbsp butter
500g mushrooms, sliced
2 tbsp flour
2 cups chicken stock
½ cup ricotta
1 lemon, zested and juiced
1 tbsp sage, roughly chopped
1 tbsp chilli flakes
500g fresh gnocchi
parmesan, to garnish

Method
Heat a tablespoon of butter in a large saucepan over medium heat. Once melted, add the mushrooms and cook stirring occasionally for ten minutes or so, or until the liquid has all absorbed. Add the remaining butter and flour and cook for a minute, or until it has lost its flouriness.

Remove from the heat and slowly stir through the chicken stock. Return to heat and bring to the boil, before reducing heat to low and simmering for ten minutes. Add the ricotta, lemon zest and juice, sage and chilli, and cook for a further five minutes.

At this point, cook the gnocchi as per the packet instructions or recipe. Once done, drain and add to the creamy sauce. Serve immediately and top with a generous handful of parmesan.

Devour!

 

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