Servings: 2
Calories: 1283kcal
Ingredients
Gnocchi
- 700 g potatoes
- 25 g Manchego grated
- 150 g plain flour
- Salt and pepper to taste
- 1/2 egg
- 100 g leftover pulled pork substitute with similar meat
Sauce
- 30 g butter
- 4-5 stems spring onion
- 2 ears corn
- 60 ml water
- 20 g Manchego grated
- Salt and pepper to taste
Vinaigrette
- 1 fresh jalapeño
- 3-4 sprigs coriander chopped
- 1 tbsp olive oil extra virgin
- Juice of 1/2 lime
- 1 small garlic clove minced
- 1 tsp apple cider vinegar
To Serve
- 100 g black beans tinned, drained
- 1 tbsp olive oil extra virgin
- 1 tsp smoked paprika
- 1 tsp chipotle powder
- Salt to taste
- Potato skins retained from baking
- Corn silk retained from ears
Instructions
- Toss the black beans in the olive oil with the paprika and chipotle, and spread out thinly on a baking paper-lined oven tray. Roast for 30-40 minutes, in a 200 degree Celsius oven, shuffling them around regularly.
- At the same time, roast the potatoes for 40 minutes, directly on the oven rack. Once cool enough to handle but still warm, peel off the skins (retaining them) and pass the flesh through a potato ricer. Spread out to allow any excess moisture to evaporate.
- Drizzle the potato skins with olive oil, sprinkle with salt, and return to the oven for a further 5-10 minutes until crispy.
- Next, fold the cheese, flour, egg, and salt and pepper into the potato. Knead for 1-2 minutes, before wrapping in cling wrap and refrigerating for 30 minutes.
- While you wait, prepare the vinaigrette by simply blending together all ingredients. If you prefer a milder taste, roast the jalapeño and garlic in the oven for 10-15 minutes alongside the potato skins, before blending.
- To prepare the gnocchi, form the dough into large walnut-sized balls, and then flatten into discs.
- Place a small dollop of filling into the centre and then bring the edges up to meet, forming a filled ball. To form square shapes, press each into a square cookie cutter, against a flat work surface. Alternatively, gently flatten into discs, keeping the dough join centred underneath the pasta. Transfer to lightly floured, baking paper-lined oven trays.
- To cook the gnocchi, drop them into a large pot of lightly salted boiling water. They should be ready when they float, about 4-5 minutes. Scoop out and drain, patting dry to remove any remaining water.
- Next, melt the butter in a frypan on medium heat. Fry the gnocchi in small batches, cooking until a light brown crust forms (4-5 minutes), and turning to brown each side. Use remaining oil to fry the corn silk, 1-2 minutes, or until crispy; remove and drain on paper towels.
- Once the gnocchi is cooked, add the spring onions into the same pan and cook until soft, 4-5 minutes. If required, add a little extra butter, cooking until the bubbles have disappeared, and then stir in the corn kernels and water. Note that we don't separately brown the butter, but by this stage (and after frying the gnocchi), it should be browning by itself. Cook for 10 minutes, or until soft.
- Add the cheese into the sauce, season to taste with salt and pepper, and pour in a little extra water if it becomes too thick. Transfer to a blender and blitz until smooth.
- To serve, sit the gnocchi on top of the sauce, drizzled with the vinaigrette. Arrange the potato skins around them, sprinkled with the black beans and fried corn silk.
Nutrition
Calories: 1283kcal | Carbohydrates: 176.4g | Protein: 51.5g | Fat: 44.7g | Saturated Fat: 18.4g | Cholesterol: 128mg | Sodium: 379mg | Fiber: 23.4g | Sugar: 11.3g | Calcium: 385mg | Iron: 13mg
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