lemon Archives

Gluten-free treat

Citrus flan with coffee caramel

1 hour 8 minutes

Broccoli recipes

Broccoli with roast lemons and herb salsa

40 minutes

Asian recipes

Black rice with avocado and seared salmon

45 minutes

Christmas recipes

Roast duck breast with grapes and Hanepoot sauce

25 minutes

Soup recipes

Iced borscht with hot potatoes and sour cream

1 hour

Fruity dessert

Parmesan-and-sesame rice with roast garlicky mushrooms

1 hour, plus chilling time

Salad recipes

Warm “kabbouleh” salad

30 minutes

Gnocchi with sage butter and chilli

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 55 minutes

Ingredients

For the gnocchi

800 g potatoes, unpeeled
1 free-range egg
300 g cake flour, plus extra for dusting
1 t freshly ground nutmeg
sea salt and freshly ground black pepper, to taste
Parmesan, grated, for serving

For the sage butter:

125 g butter
8 leaves sage
3 cloves garlic, crushed
2 lemon, juiced
1 red chilli, chopped (optional)
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Place the potatoes on a baking tray and roast for 45 minutes, or until tender. Cut each potato in half and scoop the flesh into a bowl. Put the potato flesh through a potato ricer twice (this will ensure a silky-smooth consistency).
Add the egg, flour and nutmeg, and season to taste. Mix gently. The mixture should be soft.
Gently flour a surface and your hands, take a handful of potato and gently roll into a log – use just enough flour. The log should be about 2 cm thick. Using a sharp knife, cut off pieces about 2 cm in length – don’t let
them touch each other – and continue until you have used up all the dough.
Bring a large pot of salted water to the boil and cook 10 gnocchi at a time. Remove using a slotted spoon when they rise to the surface.

To make the sage butter, melt the butter with the sage in a pan. Add the garlic and cook until the butter turns golden brown. Squeeze in the lemon juice and add the chilli, if using. Season to taste.

To serve, place the gnocchi on a platter and spoon over the sage butter. Scatter with Parmesan.

This recipe is featured in The Great South African Cookbook, a one-of-a-kind collection of dishes that covers the full range of South Africans’ palates.

TASTE contributors Abigail Donnelly, Siba Mtongana and Phillippa Cheifitz all feature in the book.Win a copy of The Great South African Cookbook here (competition closes 24 July 2016).

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Gnocchi with sage butter and chilli

Gnocchi with sage butter and chilli

Ingredients

Method