PAP GNOCCHI WITH GARLIC AND HERB BUTTER
We give this Italian dish a South African twist by making it with pap instead of potatoes. SERVES 4 AS A MAIN
COURSE, OR 8 AS A SIDE PREPARATION: 20 MIN STANDING: 1 HR COOKING: 15 MIN
500ml (2c) hot mealie meal porridge, cooked to a stiff consistency according to the packet instructions 125ml (½c) grated mature cheddar cheese
GARLIC AND HERB BUTTER
50g butter 6 garlic cloves, crushed a handful each fresh parsley and basil, chopped
15ml (1T) olive oil 250g cherry tomatoes, on the vine if preferred fresh basil Grease a baking sheet well with nonstick spray.
1 GNOCCHI Mix the hot
porridge and cheese well. Press a layer, at least 3cm thick, onto the baking sheet. Leave to cool completely. 2 Remove from the baking sheet and cut into cubes. 3 GARLIC AND HERB
BUTTER Melt the butter in a large nonstick pan and fry the garlic until fragrant. Arrange the gnocchi in the pan and fry for a few minutes, turn and sprinkle the herbs over. Mix lightly and set aside.
4 TO SERVE Heat the oil in a clean pan and fry the tomatoes until they start bursting. 5 Divide the gnocchi among plates and top with the tomatoes. Garnish with fresh basil and serve immediately.