Orange kumara gnocchi
500g Orange Kumara
1 egg yolk
2 tblspn grated parmesan
1 tblspn runny honey
1/4 tspn salt
125g flour
extra flour for kneading
2 tblspn canola oil
1 small handful fresh sage leaves
extra parmesan, for gratingBring a large pot of water to the boil, then reduce the heat to a bare minimum simmer.
Peel the Orange Kumara and cut them into 2cm slices. Place in a microwave-proof dish, cover with cling fi lm and microwave on high for 8 minutes, or until cooked.
Transfer the kumara to a food processor and puree. Place the puree in a mixing bowl and stir in the yolk, parmesan, honey and salt. Stir through the flour and work it into a dough.
Generously flour the bench and roll the dough into 2 evensized logs about 2cm wide. Using a knife, cut the log into 1cm-thick slices.
Use a fish slice to scoop up the gnocchi and place them in the simmering water. When the gnocchi float, scoop them out of the water and put them in iced water to cool.
Drain and toss in a little olive oil. Cover and chill until you are ready to serve the gnocchi. You can store them in the fridge for up to 5 days.
To serve, heat the canola oil in a large frying pan and add the gnocchi and sage leaves. Saute on a low heat, tossing until the gnocchi are golden all over. Garnish with extra grated parmesan.
Serves 4.
1 egg yolk
2 tblspn grated parmesan
1 tblspn runny honey
1/4 tspn salt
125g flour
extra flour for kneading
2 tblspn canola oil
1 small handful fresh sage leaves
extra parmesan, for gratingBring a large pot of water to the boil, then reduce the heat to a bare minimum simmer.
Peel the Orange Kumara and cut them into 2cm slices. Place in a microwave-proof dish, cover with cling fi lm and microwave on high for 8 minutes, or until cooked.
Transfer the kumara to a food processor and puree. Place the puree in a mixing bowl and stir in the yolk, parmesan, honey and salt. Stir through the flour and work it into a dough.
Generously flour the bench and roll the dough into 2 evensized logs about 2cm wide. Using a knife, cut the log into 1cm-thick slices.
Use a fish slice to scoop up the gnocchi and place them in the simmering water. When the gnocchi float, scoop them out of the water and put them in iced water to cool.
Drain and toss in a little olive oil. Cover and chill until you are ready to serve the gnocchi. You can store them in the fridge for up to 5 days.
To serve, heat the canola oil in a large frying pan and add the gnocchi and sage leaves. Saute on a low heat, tossing until the gnocchi are golden all over. Garnish with extra grated parmesan.
Serves 4.
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