Christchurch’s hospitality scene is known for delectable dishes filled with flavour and premium ingredients — from Market Place’s executive chef Ritvik Saini, this vegan and gluten-free creation on their Prix Fixe menu is no exception.

Gnocchi

• 690g mashed potato
• 153g gluten-free flour
• 10g table salt
• 16.9g olive oil

1. Peel and steam the potatoes until tender.
2. Pass through a potato ricer and let cool slightly.
3. Once cool, mix in the flour, salt, and olive oil. Knead gently on a floured surface until a dough forms — do not overmix.
4. Divide the dough into manageable portions and roll each into a cylinder, approximately 2cm thick.
5. Cut into squares about 3 x 3cm in size.

Mushroom stock:

• 200g dried mushrooms
• 100g shallots, roughly chopped
• 4 cloves garlic
• 3L water

1. Combine all ingredients in a pot and bring to a boil.
2. Reduce until liquid measures approximately 1 litre.
3. Strain, reserving both the stock and chopped mushrooms.

Miso stock:

• 1L mushroom stock (from above)
• 10g nutritional yeast (optional)
• 10g miso paste
• Salt to taste (adjust carefully, miso is salty)

1. Place all ingredients in a pot and bring to a boil.
2. Remove from heat and reserve.

Mushroom cream:

• 50g cashew nut pieces
• 150g reserved mushrooms (from mushroom stock)
• Boil cashew nuts in water until soft, approximately 45 minutes.

1. Strain, reserving some of the cooking liquid.
2. Blend cashews and mushrooms together, slowly adding reserved liquid until a whipped cream–like consistency is reached.

To finish and plate:

• Cook gnocchi in a pot of salted boiling water. When they float, they’re ready. In a separate pan, simmer the miso stock. Add gnocchi and 50g chopped mushrooms, cooking a few minutes to let gnocchi absorb flavour.
• Plate the gnocchi in bowls with broth. Top with a quenelle of mushroom cream and garnish with fresh basil or chopped parsley.

Thanks to Market Place’s executive chef Ritvik Saini for the recipe: marketplacerestaurant.co.nz

WIN the ultimate city staycation

Fine dining for two; a Court Theatre double pass; luxury accommodation with breakfast. Need we say more?

Encapsulating all the best experiences of the city, this giveaway could be the spring-in-your-step needed to brave the season ahead.

The winner receives a dinner for two of Prix Fixe style dining at Market Place Restaurant on the first floor of the Crowne Plaza, a double pass to a show of their choosing for The Court Theatre’s 2025 season, and a one-night stay in a luxury king city view room with breakfast included at the Crowne Plaza. We couldn’t plan a more quintessentially Christchurch getaway if we tried.

To enter, email deputy.editor@metros.co.nz with your contact details and outline why you deserve to win this high-end experience. Entries close 13 June 2025.