Potato Gnocchi Tom Relish

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

1. 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

1. Steam potatoes until they are tender enough to slip a knife in and out easily.
2. 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.
3. Roll into ¼ cup balls.
4. Pre-heat the pancake maker and lightly spray with baking spray.
5. Place a gnocchi ball into each pancake well, close and lock the lid. Cook for 3-4 minutes.
6. Remove using a silicon spatula. Place on a wire cooling rack.
7. Serve with the tomato relish.