Meat-free Archives

Afternoon tea

Broccoli with coconut-coriander sauce

15 minutes

Braai recipes

Amadumbe gnocchi

30 minutes

Amadumbe gnocchi

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

500 g amadumbe, peeled, washed and cubed
250 g flour, plus extra for dusting
50 g butter
1 free-range egg yolk, beaten
salt, to taste
¼ t black pepper
3 T extra virgin olive oil

For the creamy sauce:

1½ cups cream
50 g hard cheese

For the whole garlic atchar:

4 T oil
10 garlic cloves, peeled
100 g Woolworths vegetable atchar

Method

1. Place the amadumbe in a large saucepan and cover with water. Add 1 t salt and boil for 30 minutes, or until soft. Drain and mash well.

2. Place the flour into a large bowl, then add the mashed amadumbe while still warm. Add the butter, egg yolk, salt and pepper, and mix gently.

3. Dust a clean surface with flour, pour out the dough and knead until it forms a ball, without overworking it. Divide the dough into 4 pieces. Roll out each portion into a 2.5 cm-thick log and cut into 2.5 cm-thick pieces.

4. Bring water to the boil in a large saucepan, then cook no more than 12 pieces at a time. Cook until the gnocchi float to the surface, then remove using a slotted spoon and transfer to a dish. Toss the gnocchi with the olive oil to prevent them from sticking together.

5. To make the sauce, place the cream and hard cheese into a saucepan and cook over a medium heat, stirring occasionally, until thick and glossy. Season to taste with salt. Serve the gnocchi with sauce and whole garlic atchar.

6. To make the atchar, place the oil, garlic and atchar in a saucepan and heat slowly. Cook for 10 minutes.

Find more potato recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

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Amadumbe gnocchi

Amadumbe gnocchi

Ingredients

Method