At this time of year, I love to use spices such as chilli, garlic, and herbs to make dishes comforting. In this recipe, I am pairing these flavourful spices with humble swede to make a combination of flavours which, I promise, will tantalise your tastebuds.
What you need:
- 1 large swede, peeled and cut into chunks
- 2 large floury potatoes, peeled and cut into chunks
- 100gr flour just for dusting
- 1 tablespoon of butter
- 3 tablespoons of olive oil
- 2-3 cloves of garlic, finely chopped
- 1 tablespoon of soya sauce
- 1 red Thai chilli depending on your personal preference
- A small bowl of chopped coriander leaves
- Salt and black pepper
How to make it:
Note: in this recipe, we are going to boil the moulded dough. Once boiled, we need to fry it with a bit of butter.
Preheat the oven to 200°C. Drizzle the swede and potato chunks with 2 tablespoons of olive oil, season, and roast for about 45 minutes or until they have softened. Leave to cool then blend them (preferably with a food processor) until they have formed a sticky dough.
Prepare a large pot of salted water and bring it to the boil to cook gnocchi later. While waiting for the water to boil, divide the sticky dough into 4 portions (don’t forget to dust your hands with flour to make it non-sticky). Roll each portion into a sausage of around 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length.
The third step is to boil the gnocchi dough which will only take around 30 seconds – usually they rise to the surface to indicate that they are ready to be taken out.
The last step is to prepare a pan to lightly fry the gnocchi. Over a medium heat, heat the butter and 1 tablespoon of olive oil, then add the chopped garlic, chilli, and coriander leaves. Once the garlic has browned, place the gnocchi into the pan, seasoning well with salt, pepper, and a dash of soya sauce. Fry the gnocchi for 2-3 minutes on each side until browned.
Garnish with coriander leaves, spring onions, or chilli flakes if you like.
