Pan-Fried Sage and Basil Gnocchi with Almond Cheese
Ingrediënten
- 500 g about 1 lb 2 oz floury potatoes, diced
- 180 g about 6 ¼ oz plain flour, with extra for dusting if needed
- 1 tbsp sage leaves finely chopped
- 1 tbsp basil leaves finely chopped
- 1 tbsp safflower oil or sunflower oil
- 150 g about 5 ½ oz mixed green and black olives, pitted and chopped
- 1 red chili deseeded and thinly sliced lengthways
- 100 g about 3 ½ oz baby spinach leaves
- 80 g about 2 ¾ oz sun-dried tomatoes in oil, drained and chopped
- 200 g about 7 oz bottled or tinned artichoke hearts
- A handful of torn basil leaves
- 200 g about 7 oz herbed almond cheese, crumbled
- Sea salt and freshly ground black pepper
- Yields 4 Servings | Preparation Time: 15 minutes plus resting
Cooking Time: 45 minutes | Calories: Approximately 447 per serving
Instructies
- Place the diced potatoes in a steamer set over a pan of boiling water and steam them over medium heat for 15-20 minutes until they become soft.
- Preheat your oven to 100°C (about 212°F) and place a baking sheet inside to warm.
- In a bowl, mash the steamed potatoes and sift in 150g (about 5 ½ oz) of plain flour, chopped herbs, and a pinch of salt.
- Mix by hand until just combined, then add the remaining flour.
- Turn the dough out onto a floured surface and knead for about 1 minute.
- If the dough is sticky, add more flour, 1 teaspoon at a time, until the dough is soft and workable.
- Allow the dough to rest for 10 minutes.
- Bring a large saucepan of salted water to a boil over high heat, then reduce the heat to medium-high.
- Divide the dough into four pieces and roll them into long sausage shapes.
- Slice each piece into 2cm (about ¾ inch) pieces to create gnocchi.
- Lower the gnocchi in batches into the boiling water using a slotted spoon and cook for about 5 minutes or until they float to the surface.
- Remove them from the pan as they cook, place them on the warm baking sheet, and keep them warm while you cook the remaining gnocchi.
- Heat the oil in a large, non-stick frying pan over medium-high heat and fry the gnocchi in batches.
- Keep the cooked gnocchi warm on the tray.
- Add the olives and chili to the pan and cook for 5 minutes.
- Add the spinach, sun-dried tomatoes, artichoke hearts, and torn basil.
- Return the gnocchi to the pan and gently toss with the vegetables.
- Season with freshly ground black pepper and serve with the crumbled herbed almond cheese.
Notes / Tips / Wine Advice:
Enjoy your Pan-Fried Sage and Basil Gnocchi with Almond Cheese, a flavorful and satisfying dish!
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