Huakaroro gnocchi with chilli and lemon, watercress pesto
Photo by Babiche Martens
Pate a choux
|3 Tbsp||Butter, chopped into small pieces|
|½ tsp||Dried chilli|
|1 to taste||Freshly ground black pepper|
|½ cup||Plain flour|
|700 g||Potatoes, huakaroro|
|½ cup||Parmesan cheese|
|¼ cup||Semolina flour|
- To make the pate a choux for the gnocchi, firstly pour the water into a small saucepan and bring to a simmer. Add the butter, lemon, chilli, nutmeg, salt and pepper.
- When the ingredients have melted, remove from the heat, tip in the flour and beat vigorously.
- Return to the heat and continue beating until the mixture leaves the sides of the pan, then set aside.
- Scrub the potatoes and peel. Chop into quarters and boil in salted water until tender. Drain and either push through a sieve or use a ricer to achieve a delicate texture.
- Combine the first mixture with the sieved potatoes and while still warm, add the cheese.
- Season and then roll into small balls in the palm of your hand.
- Lightly dust with semolina and press with a fork. Let sit before cooking while making the pesto.
- To make the pesto, combine all the ingredients in a blender or food processor. Pulse the mixture while tasting for seasoning. It should be coarse rather than smooth.
- Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook for three minutes or until they begin to float.
- Serve warm with the watercress pesto.