Monday, 11 February 2013



Serves 2

500g potatoes
125g flour + extra
olive oil
400g minced beef
2 carrots, grated
1 garlic glove, finely chopped
1 onion, grated
1/4 green pepper, finely chopped
tomato & onion relish
brown sugar
coriander, cinnamon, blackPEPPER

For the Gnocchi

Boil the unpeeled potatoes in salted water for 20 min, drain, peel and blend coarsely.  Leave to cool slightly.
Sprinkle flour on a work surface, knead the lukewarm potato with the flour, we had to add a little extra flour, until it no longer sticks to your hands.
Divide into portions, roll into long tubes, cut into rectangles approximately 2cm long, press with a fork.

Meanwhile;  In a frying pan, fry the carrots, garlic, onion and green pepper in olive oil for a few minutes, add the mince and spices, cook on medium heat.  Stir occasionally.  Add the relish and brown sugar to taste, simmer until done.

Bring salted water to boil, add a few drops of oil.  Cook the gnocchi in the boiling water until they rise to the surface, scoop out and keep aside.

Serve the mince on top of the gnocchi, finish with garlic chives.


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