PERFECT PAIRING

POTATOES AND SEAFOOD ARE MADE FOR EACH OTHER, SO IT’S TIME TO PLAY MATCHMAKER

Seafood and potatoes couldn’t be happier than when they’re in each other’s company. Sebagos silken a chowder, bintjes bring ballast to a fish pie and chipped colibans complete battered fish. The success of this dish lies in the relationship between the texture of the cooked gnocchi and the bugs — they should complement not compete. Gnocchi at its most pleasing is crispy on the outside with the inside fudgy.

MORETON BAY BUGS, GNOCCHI, BURNT SAGE BUTTER

Serves: 4

INGREDIENTS

750g floury potatoes

2 eggs, beaten

2 tsp sea salt + additional for seasoning

125g plain flour

150g butter, diced

2 bunches sage, leaves picked 4 tbsp white wine

2 tbsp extra virgin olive oil 6 large green bugs, halved and meat removed

Fresh milled pepper

1 tbsp baby capers

½ lemon

METHOD

Preheat a large pot of salted water to a gentle simmer. Meanwhile, steam potatoes with the skin on for 30 minutes or until tender. When they are cool enough to handle, peel off the skins and press through a potato ricer straight on to a clean benchtop. Make a well in the centre, add beaten eggs, seasoning and flour. Bring together with a pastry scraper to a smooth dough. Divide mixture into four pieces then roll out each piece into a thin log and cut gnocchi to desired length. Cook in batches in the simmering water for 30 seconds or until they float. Remove carefully with a slotted spoon and place on a lightly greased tray. Repeat until they are all cooked. Heat ¾ of the butter in a heavy-based pan over a medium flame and place the remainder in a similar sized pan over a high heat. Place the sage in the first pan and when crispy, toss in the gnocchi and toss in the butter until they crisp up and the butter has started to caramelise. Meanwhile, place bugs in the other pan with the olive oil and saute until golden and barely cooked. Splash a little wine into each pan then season with sea salt and freshly milled pepper. To serve, spoon gnocchi and the sauce on to plates, arrange bugs, strew with crispy sage and capers, and spritz with lemon.