Durban chef shares a hearty meal recipe for Christmas

FOR CURRO Hillcrest’s functions coordinator and chef extraordinaire, Karyn Smith, the holiday season calls for decadence and big family visits.

This week, she shares her recipe for Potato and Ricotta Gnocchi.

Also read: Durban chef shares one of her favourite starters for Christmas

Smith said she loves gnocchi because as a family, it’s fun to make together. “It also goes a long way for big families and especially those on a budget,” she said.

Look out for one of her Christmas dessert recipes next week.

Potato and Ricotta Gnocchi

Ingredients:
2 cups ricotta
1 large egg
Pinch salt
4 cups cooked and mashed potatoes
1/2 cup flour

Method:
Combine ricotta, egg and salt in a food processor. Process until creamy and smooth.
Add mashed potatoes and flour and blitz until smooth.
Place dough in a pastry bag or resealable plastic bag.
Snip off the tip of the bag, leaving a 2cm hole.
Working in small batches, pipe the gnocchi directly into boiled and salted water, using a pair of scissors to squash and cut off small 2cm dumplings.
Cook until nearly doubled in size, about 3 minutes. Using a strainer, transfer to a baking sheet.
Top with any desired sauce.

Smith added that her favourite sauce to add is a rich and tomatoey mince sprinkled with parmesan, but the options are endless.

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