PAP GNOCCHI WITH GAR­LIC AND HERB BUTTER

DRUM - - Food -

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

GNOCCHI

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

TO SERVE

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.

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