As our fans and visitors know, it’s not all about wine here at Louisvale Wines. We also have the delicious on-site treats from Food @ Louisvale. If you’ve ever wanted to take that scrumptious taste home to your own kitchen, we asked Head Chef Kirstie du Toit for an easy treat to try. Don’t forget to stock up on your favourite Cape Chardonnay to go with it!
Curried Potato Gnocchi
Here’s how to dry this delicious dish for yourself:
For the Gnocchi:
- 500g Potatoes
- 150g Cake Flour
- 1 Egg
- ½ Cup Grated Pecorino
- ¼ tsp Nutmeg
For the Curry Sauce (4 servings)
- 1 tbsp Butter
- 1 tbsp Curry Powder
- ½ tsp Turmeric
- ½ tsp Fennel Seeds
- ½ tsp Coriander Ground
- 1 tsp Cumin Ground
- ½tsp Mustard Seeds
- 1 tin Coconut Cream
Making the Dish:
First up, peel and slice your potatoes into uniform large chunks. Boil them until soft in a little salted water, then strain and mash them smooth. Put them aside to cool. Mix together with all the other ingredients with a wooden spoon, but don’t overdo it. You want them just combined enough to hold together, but don’t want to activate the starch. You’ll know you’ve gone a little too far if it starts feeling like bubble gum.
While some fresh salted water boils, flour your rolling board or a clean surface, and roll out the potato mix into a 2cm wide ‘log’. Slice off chunks around 2 fingers thick- but don’t chop a finger of course! Create a little indent in the centre with a gentle finger press. Blanch the gnocchi. If you want to keep some on hand, you can store these easily in an airtight container to freeze, but be sure they’re cool and dry. They will last in the fridge for about 4 days, and a month in the freezer.
Now it’s time to fire up your sauce! Melt the butter gently over medium heat, add the spices, and let them cook until fragrant. You’ll hear the seeds pop. Now toss in the coconut cream, and allow the mix to boil for about a minute, mixing well. Simmer for another 5 minutes to release and infuse the flavours.
Once the water for the gnocchi is at a roiling boil, drop them in one piece at a time. Don’t overcrowd the pot! When each piece floats, scoop it out, drain, and add to the curry sauce. The typical portion size is about 15 pieces per person, but it’s up to you.
Gently simmer the gnocchi in the sauce until they’re covered, and add whatever else you want to the pan to drink up the rest of the sauce.
Adding Your Own Style
With the basics of the dish ready to go, it’s up to you how to serve it. You can’t go wrong with some sautéed mushrooms, garlic and butter. Or toss in a smoked cheese for some extra flavour depth. Almond flakes and toasted coconut flakes add a classy touch, a little crunch, and a nutty depth that brings out the best in the dish, too.
This dish is fantastic served with a Louisvale Wines Cape Chardonnay, as the woody undertones of the wine will deeply enhance the spices and flavours. It’s time to take your tastebuds on a beautiful journey!