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For the Gnocchi

  • Sweet potato 800.0 g
  • Potatoes 800.0 g
  • Plain flour 800.0 g
  • Egg 100.0 g
  • Salt 1.0 g

For the goats cheese mousse

  • Goats cheese (log) 200.0 g
  • MEADOWLAND Double 1L 100.0 ml
  • Ground black pepper 1.0 g

For the sauce

For service.

  • Basil 10.0 g
  • Spring onions 300.0 g
  • Rapeseed oil 10.0 ml
  • Chives 10.0 g
  1. For the Gnocchi

    • Peel and diced the potatoes then cook until soft, drain and return to pan to dry out for a couple of minutes then mash and allow to cool.
    • Once cooled mix in the flour, seasoning and eggs then kneed to form a dough.
    • Cut into four and roll out into a sausage shape and cut into "little pillows".
    • Place onto a tray dusted with flour and chill until needed.
  2. For the goats cheese mousse

    • Remove the skin from the goats cheese then blend with the MEADOWLAND Double until smooth then season to taste.
    • Chill until needed.
  3. For the sauce

    • Mix the water and KNORR Tomato & Basil concentrate together and bring to the boil until thickened.
    • Set aside until needed.
  4. For service.

    • Rub the spring onions with oil and char grill, cook the gnocchi and reheat the sauce.
    • Drain the gnocchi and coat in the sauce, add the basil then place into serving bowl, spoon over the goats cheese mousse and charred spring onions.
    • Garnish with the chives.