Looking for a delicious and easy potato gnocchi recipe?
We have just the recipe for you from chef Pieter Vlok of Mont Marie in Stellenbosch.
Potato Gnocchi with Cauliflower Purée
- 500g dry mashed potato
- 1 large egg
- 150g flour
- scraping of nutmeg
- pinch of Parmesan
- Chinese truffes (optional)
- 1kg cauliflower
- 200g onions chopped finely
- 20g garlic
- 5g thyme
- 100g butter
- 20g salt
- To make the cauliflower purée steam everything except the butter for one hour or until soft and tender. Strain most of the liquid without squeezing. Blend in three batches until smooth and add a third of the butter with each batch. Blitz again and let the butter emulsify. Strain through a muslin cloth and season.
- For the gnocchi bring a big pot of water to the boil. Knead all ingredients gently together. Shape the dumplings and blanch in rapidly boiling water. The dumplings are ready when they float to the top. Refresh in iced water and drain. Serve gnocchi with cauliflower purée and garnish with Chinese truffle shavings.
Wine suggestion Klein Dasbosch Sauvignon Blanc 2014
A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.