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Potato Gnocchi with Tomato Garlic Passata


Masterchef New Zealand on TV ONE and TVNZ Ondemand

Potato Gnocchi with Tomato Garlic Passata
Recipe by Ana Schwarz
Preparation Time: 30 Minutes
Cooking Time: 10 Minutes
Serves 1

Wine Match:  Te Tera Pinot Noir

Gnocchi
500g Agria potatoes, peeled, roughly chopped
2tbsp Lupi Olive oil
1-2 tbsp Mainland butter
Salt and freshly ground black pepper
1 cup flour

Passata
1 400g tin of chopped tomatoes
2 cloves of garlic
Salt and freshly ground black pepper
2 tsp sugar
1 tbsp white balsamic vinegar

Beans
100g green beans
1 tbsp Lupi olive oil

Perfect Italiano Parmesan cheese, grated, to serve

1. To prepare the gnocchi, place the potatoes in a steamer and steam until tender all the way through.

2. To prepare the passata, place the tomatoes in a small saucepan and place over medium heat. Add the garlic and bring to a simmer and simmer until the tomato has thickened. Season to taste with salt, pepper, sugar and white balsamic vinegar until the flavours are well balanced. Set aside and keep warm.

3. Once the potatoes are cooked, push the potatoes through a potato ricer while still hot, mix with the Lupi olive oil and Mainland butter and mix. Season to taste with salt and pepper. Stir through the flour, using a light touch, until the mixture forms a ball; careful not to over-mix. Cut the ball in half, and roll each half into a long cylindrical shape. Use a knife to cut the gnocchi into bite sized pieces.

4. Bring a saucepan of salted water to the boil and blanch the beans. Transfer to a small frying pan, glaze with Lupi olive oil and season with salt and pepper. Keep warm.

5. To cook the gnocchi, place a large saucepan of salted water over high heat and bring to a rolling boil. Add a splash of oil to the water and drop in the gnocchi. Once the gnocchi floats, it is cooked and can be removed from the water. Place the gnocchi in the passata and warm through.

6. To serve, place the gnocchi and passata in a warmed serving dish and top with grated Perfect Italiano parmesan. Serve the beans to the side.




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