Buffet Olives - Potato Gnocchi with Olive and Veggie Sauce - The largest Table Olive producer in South Africa

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Potato Gnocchi with Olive and Veggie Sauce

Aspiring Chef: Jeanette Ras

INGREDIENTS

Prepare Mash according to the number of people. Mash: - 3 medium Potatoes peeled, sliced and boiled until tender. Drain. - Keep the water. - Add 2 beaten Eggs to the potatoes. Mash well. Add 325 ml Flour and Salt to taste. - Mix to a dry dough. Place on a floured surface and knead well until smooth. - Divide dough into 4 pieces and roll each into a sausage shape. - Cut into 2.5 cm slices. Press gently with a fork to roughen up the surface. Olive and Veggie Sauce: - Stir fry chopped (or whole) Stuffed Pimento, Black and Green Olives along with whatever Veggies you have, in a little Olive Oil. Example: Baby Marrows, Onion, Sweet Bell peppers, Green pepper, Mushrooms, and Tomatoes - When the Olives and Veggies are tender, add a spoonful Marmite or Bovril and stir well until sauce thickens.

METHOD

Add 250 ml water to the reserved water. Bring to a boil. Drop the Gnocchi a few at a time into the boiling water. They will sink to the bottom, and then rise. Boil Gnocchi for 2 minutes after they rise to the top Remove with a slotted spoon and drain on paper towels Place Gnocchi in a serving dish and spoon Olive and Veggie Sauce over. If prefer, top with some grated Parmesan.

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INGREDIENTS

Prepare Mash according to the number of people. Mash: - 3 medium Potatoes peeled, sliced and boiled until tender. Drain. - Keep the water. - Add 2 beaten Eggs to the potatoes. Mash well. Add 325 ml Flour and Salt to taste. - Mix to a dry dough. Place on a floured surface and knead well until smooth. - Divide dough into 4 pieces and roll each into a sausage shape. - Cut into 2.5 cm slices. Press gently with a fork to roughen up the surface. Olive and Veggie Sauce: - Stir fry chopped (or whole) Stuffed Pimento, Black and Green Olives along with whatever Veggies you have, in a little Olive Oil. Example: Baby Marrows, Onion, Sweet Bell peppers, Green pepper, Mushrooms, and Tomatoes - When the Olives and Veggies are tender, add a spoonful Marmite or Bovril and stir well until sauce thickens.

METHOD

Add 250 ml water to the reserved water. Bring to a boil. Drop the Gnocchi a few at a time into the boiling water. They will sink to the bottom, and then rise. Boil Gnocchi for 2 minutes after they rise to the top Remove with a slotted spoon and drain on paper towels Place Gnocchi in a serving dish and spoon Olive and Veggie Sauce over. If prefer, top with some grated Parmesan.