Home Lifestyle Recipes RECIPE: Oh, my gnocchi!

RECIPE: Oh, my gnocchi!

Chef Karabo guides us through the kitchen as we try out his recipe for a garlicky, sage buttered, homemade gnocchi

Chef Karabo Leeuw shares his recipe for an easy to make gnocchi. Photo: Supplied

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!


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)


  1. Add peeled potato to salted boiling water and mash once soft.
  2. Boil broccoli for 4 minutes in salted water, drain then set aside.
  3. 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.
  4. Mix potato with 1 cup flour, salt & pepper and cheese and mix till it forms a soft dough.
  5. Flour surface and roll potato dough into ropes then slice bite size pieces.
  6. Boil in salted water and only take out dough pockets once they float above water.
  7. Add butter and sugar to a pan and fry potato pockets until slightly crispy and
  8. 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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With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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