Amadumbe gnocchi

As a classically trained chef, the first time I came across this taro root, I immediately wanted to make gnocchi – after all, it is just a different potato, right? Wrong. It’s so much better! You could use Woolies’ jalapeño atchar instead of the whole garlic atchar.” – Zandile Finxa

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