Let the spring times roll as you usher in the new season with a challenge and try out Eatourial chef Karabo Benevolent Leeuw’s recipe for homemade gnocchi.
While this may sound like a daunting process, it is actual easy to make and well worth the fuss.
All you need is the patience of a saint as you boil, peel, mash, knead and gently make indentations in your light, fluffy dough while your favourite podcast is blaring in the background. Try the latest episode of the Farmer’s Inside Track podcast maybe?
READ: ‘Chef Benev’ is paving his own way through the Gauteng culinary space
Leeuw serves it with honey-glazed, bacon-wrapped broccoli, making it a really fun spring-time dish.
All it takes is 30 seconds and voila, restaurant level gnocchi accomplished!
INGREDIENTS
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1 large potato
20 g flour
1 egg
Cheese (Grated)
Salt & pepper
4 stems broccoli
Bacon (chopped)
30 ml honey
Sesame seed
Handful of sage
45 g butter
Radish (garnish)
METHOD
- Add peeled potato to salted boiling water and mash once soft.
- Boil broccoli for 4 minutes in salted water, drain then set aside.
- In a saucepan, add butter then fry with bacon, add season, and glaze with honey. Once golden brown and crispy, wrap broccoli in bacon and set aside.
- Mix potato with 1 cup flour, salt & pepper and cheese and mix till it forms a soft dough.
- Flour surface and roll potato dough into ropes then slice bite size pieces.
- Boil in salted water and only take out dough pockets once they float above water.
- Add butter and sugar to a pan and fry potato pockets until slightly crispy and
- Add to bowl, sprinkle black sesame seeds and grated cheese, garnish with herbs of your choice and serve.
Chef’s note: These small potato pockets can serve as a starch replacement. Serve it with mince, chicken or any other protein of your choice.
READ: ‘Chef Benev’ is paving his own way through the Gauteng culinary space
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