Giving back with gnocchi

FOR the past three weeks, Masons has closed its kitchen every Tuesday night to focus on making chef Sonia Anthony’s heritage gnocchi.

A portion of the proceeds from the sale of the potato pasta are being collected for Bendigo Foodshare and will be presented to the group in three weeks at the Good Loaf farmer’s market.

Anthony said Foodshare had seen an increase in people needing help to access nutritious food since COVID and the cost-of-living-crisis.

“For me knowing that there are people who don’t have the financial ability to have access to healthy food really hurts my heart,” she said.

“Being able to contribute in a positive way to them and also to our growers is kind of a win-win I reckon, and everyone ends up with delicious gnocchi.”

Anthony began making the dish earlier this year to process the passing of her mother, who had taught her the recipe.

“Every gnocchi that I pick up to put on the steamer tray I pinch, and it’s like I’m giving it a little pinch on cheek like Nona would do to the grandkids,” she said.

“I think that’s part of how I cook and how my mum taught me for many years, and it’s nice to be able to do that for the community.”

As interest in her gnocchi grew, Anthony said she saw an opportunity to turn the endeavour into a means of giving back to the community.

“We decided to go bigger and take that opportunity to fundraise for Foodshare and give people a way to contribute,” she said.

“I think a lot of the time people want to help but they’re not sure how, so it’s as much about the people buying the gnocchi as it is for our team who are helping make the gnocchi.”

Ingredients are sourced locally with the star of the recipe, the potato, coming from organic grower’s Sandor and Linc Istrella of Sandor’s Harvest.

One gnocchi variety available to try is the City of Gastronomy Gnocchi which Anthony said contains all regional ingredients including Long Patty Cheese butter, salt from Pyramid Hill, and Laucke flour.

Orders for the gnocchi can be placed via the Masons Good Food Project link on the Masons website.