A Perfect Pantry
Potato Gnocchi Tom Relish
- PREP TIME
15 min - COOK TIME
45 min - READY TIME
1 hr - SERVINGS
Makes 8
INGREDIENTS
- 500g potatoes, peeled, 2cm diced
- 2 tbsp grated fresh parmesan
- 1/3 cup plain flour
- Salt pepper
- Garlic slices optional
TOMATO RELISH
- 1 tbsp vegetable oil
- 1 clove garlic, chopped
- 1 brown onion, finely diced
- 1 red birds eye chilli, chopped
- 1 tbsp red wine vinegar
- 2 tbsp brown sugar
- 1 x 400g tin chopped tomatoes
- ½ tsp sea salt
- ¼ tsp ground white pepper
DIRECTIONS
TOMATO RELISH
- Sauté the onion, garlic and chilli with the oil in a saucepan until the onion is translucent. Add the vinegar, brown sugar, tomatoes, salt and pepper. Let simmer for 10-15 minutes, let cool and process with a stick mixer to a chunky style relish.
POTATO GNOCCHI CAKE
- Steam potatoes until they are tender enough to slip a knife in and out easily.
- Mash the potatoes and place into a bowl and make a well in the centre. Place the flour, salt, pepper and grated parmesan into the well and stir with a wooden spoon until combined.
- Roll into ¼ cup balls.
- Pre-heat the pancake maker and lightly spray with baking spray.
- Place a gnocchi ball into each pancake well, close and lock the lid. Cook for 3-4 minutes.
- Remove using a silicon spatula. Place on a wire cooling rack.
- Serve with the tomato relish.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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