Gnocchi – soft pillows of potato pasta – may be one of the most comforting of Italy’s many comfort foods. This recipe incorporates activated charcoal powder for a striking dark colour and detoxifying properties.
Serves: 2 | Prep. time: 30 minutes | Cook time: 30 minutes | Dish deets: Vegetarian
Ingredients
Gnocchi
- 2 large Agria potatoes
- 2 cups 00 flour (or strong flour)
- 1 egg
- 1 tsp salt
- 3 Tbsp activated charcoal powder
Sauce
- 4 Tbsp olive oil
- 10 cherry tomatoes
- ¼ cup edamame beans
- 1 cup baby spinach
- Salt and pepper, to taste
- ¼ cup ricotta cheese
- 3 Tbsp macadamia nuts, toasted and crushed
Making it happen
1. Bring a large pot of salted water to a boil.
2. Peel potatoes, cut into big cubes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork.
3. Combine mashed potato, flour, egg, salt and activated charcoal powder in a large bowl. Knead until dough forms.
4. Shape small portions of the dough into long ‘snakes’. On a floured surface, cut snakes into 1.5-centimetre pieces.
5. Cook gnocchi in a pot of boiling salted water for three to four minutes. As soon as they rise to the surface, they are ready.
6. Meanwhile, heat the olive oil in a pan and add cherry tomatoes, edamame beans and cooked gnocchi and toss it with the spinach. Add seasoning.
7. Garnish with macadamia nuts and ricotta cheese, and serve.
Read more: Meet Chef Kanav Khajuria
Town Tonic is an innovative and contemporary eatery in Addington that prides itself on serving creative food using only the freshest locally sourced produce. towntonic.com