+

For the Gnocchi:

  • Sweet potato 800 g
  • Potatoes 800 g
  • Plain flour 800 g
  • Egg 100 g
  • Salt 1 g

For the goats cheese mousse:

  • Goats cheese (log) 200 g
  • Meadowland Double (1L) 100 ml
  • Ground black pepper 1 g

For the sauce:

For service:

  • Basil 10 g
  • Spring onions 300 g
  • Rapeseed oil 10 ml
  • Chives chopped 10 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 & BasilSauce 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.
+