Gourmet (South Africa) - - LIFESTYLE -

Serves 6


4 large pota­toes 1 free-range egg 200g flour

20g salt

1. Peel, cut and boil the pota­toes un­til soft, then mash and al­low to cool (you should have roughly 500g of mash). 2. Add in egg and mix, fol­low­ing flour and salt. Mix well un­til ev­ery­thing comes to­gether to form a ‘dough’.

3. On a floured sur­face, break off a ping-pong ball-sized round, roll out into a long cylin­dri­cal shape and cut into 2cm lengths or ‘tubes’. Gen­tly press down on each tube with your thumb, mak­ing a small in­den­ta­tion. Re­peat, un­til all the dough is used up. 4. In boil­ing water, cook un­til the gnoc­chi balls start to float. Re­move with a slot­ted spoon as soon as they come to the sur­face, about 3 min­utes, then place straight into iced water. Set aside.


6 quails, deboned sea salt and freshly ground black pep­per

300g sun­dried toma­toes in

oil, sliced

3 red onions, finely sliced 1 cup of pit­ted black olives 30g fresh basil, to gar­nish

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