Gnocchi with red pepper, olive and caper relish Serves 6
Red pepper relish
Gnocchi 750 g potatoes 2,5 ml salt 1 egg yolk 100 g flour 30 ml olive oil 30 ml butter 1 lemon, cut into wedges salt, to taste
4 red peppers 30 ml olive oil, extra for peppers 3 garlic cloves, chopped 250 ml Calamata olives, pitted and sliced 125 ml capers, chopped 100 ml red wine vinegar 50 ml sugar 2 anchovies, chopped 10 ml smoked paprika 30 ml Italian parsley, finely chopped
Place potatoes in the oven at 200°C for 1 hour or until cooked through. While still hot, cut in half, quickly scoop out the soft flesh and pass through a drum sieve. Add egg yolks and mix through with a spoon. Add flour and gently mix through. Roll out the dough on a lightly floured surface in 2 cm thick cylinders, and cut into 3 cm pieces. Place gnocchi in a large pot of salted, boiling water for 2 to 3 minutes or until they float to the top. Place a medium, nonstick frying pan over high heat and add the olive oil, gnocchi and butter. Fry the gnocchi until golden brown. Deglaze pan with lemon juice and season to taste. For the relish, start by preheating the oven to 180°C. Place peppers on a baking tray and drizzle with olive oil. Roast for 25 to 30 minutes until the skins are blistered and charred. Place the peppers in a bowl and cover with plastic wrap to continue steaming. 26
To serve 90 g Klein River Cheese Grana Italian parsley When the peppers have cooled down, skin and deseed them, reserving the excess cooking liquid. Slice the peppers into strips. Heat a medium sauté pan over low heat. Add olive oil and garlic and sauté for about 2 to 3 minutes until soft. Add the peppers, olives, capers, vinegar, sugar and excess cooking liquid. Cook until the liquid has reduced and the relish is thick and glossy. Add the anchovies, smoked paprika and parsley and mix through. Adjust seasoning if needed. Serve the gnocchi with the red pepper relish and shavings of Klein River Cheese Grana and Italian parsley.