Our private fine dining chef – Ian Waghorn of Bear N Mind Catering – has prepared a delicious, nourishing and comforting dish that’s full of flavour. Read on for his tasty roasted courgette and parmesan gnocchi recipe.
This recipe serves 4
Ingredients
300g dry mashed potato (Désirée potato)
75g 00 pasta flour
1 egg
50g grated parmesan
5g salt
2 courgettes
250g kale
2 red chillies sliced
2 green chillies sliced
3 onions diced
3 tbsp Olive oil
2 lemons juiced
Method
Gnocchi
Bake potatoes in the oven until cooked,
Scoop out centres and push through a sieve to remove any lumps
Fold in cheese, egg, flour and salt to form a dough,
Do not over mix, just lightly bring the mixture together
Separate the dough into long sausage shapes and cut into little pillows about 1.5 cm long
Set a large saucepan to boil,
In batches of 15-20 add the gnocchi dough and boil until they float, about 10 seconds.
Remove from the water and refresh in cold water, once cool remove and add oil, like you would pasta.
Garnish
Cut courgette into slices and pan fry in olive oil until golden brown on each side.
Remove kale from the stalk and boil for 2.5-3 minutes, refresh in cold water. Squeeze kale once cold to remove any excess water.
Dressing
Sweat the onions gently in the olive oil with a pinch of salt.
Once completely soft, add chillies and gently warm.
Add lemon juice and olive oil
Remove from the heat.
To serve
Warm the chilli dressing, add kale and warm together,
Warm gnocchi in the oven at 100 degrees (optional)
Gently colour the gnocchi to achieve a golden-brown colour in a nonstick pan, using olive oil (optional)
Place hot courgette and kale on a plate, cover with gnocchi, garnish with chives, basil or parsley.
Enjoy!
If you like the sound of this delicious recipe, you will love the food that Ian prepares for our supper clubs. Our next supper club events can be booked here and are:
Saturday 21st October 2023 - Harvest Farm Feast - BOOK HERE
Saturday 2nd December - Christmas Supper Club - BOOK HERE
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