Pan-fried potato gnocchi, red pepper cream, toasted pine kernels, basil oil & parmesan cheese. Creamy soothing and an alternative to pasta. Perfect for rustling up in a hurry.
- 500g fresh gnocchi
- Finely grated parmesan cheese
- 1tbsp Avonmore butter
- 2 tbsp toasted pine nuts (optional)
- 1 tblsp olive oil
- 25g Avonmore butter
- 2 medium shallots, finely diced
- 1 clove of garlic, chopped
- 1 large red pepper, finely diced
- 250ml Avonmore Fresh Cream
- 150ml Vegetable stock
- Salt & freshly ground black pepper
- 100g picked fresh basil leaves
- 200ml extra virgin olive oil
- Small pinch of sea salt
To make the basil oil:
- Place the basil and sea salt in a high speed liquidiser.
- Add half the olive oil and process for 30 seconds at the highest setting.
- Gradually add the rest of the olive oil and continue to process for another 2 minutes.
- Transfer to a clean container & cover with a lid. Leave the mix to infuse over night. The next day, strain the oil through a fine sieve & reserve.
To make the sauce:
- Heat the oil and butter together in a saucepan.
- Add the shallots & garlic and cook for 2 minutes without colour.
- Add the diced red pepper, cover with a lid and fry for 5 minutes over a medium heat.
- Pour in the vegetable stock, replace the lid and simmer for 10 minutes.
- Finally, add the cream, season with a little salt & pepper and simmer for 5 minutes.
- Transfer to a food processor and process until smooth. Pass the sauce through a fine sieve into a clean saucepan.
- Correct the consistency of the sauce by adding more cream or vegetable stock if necessary.
- Bring a saucepan of water to the boil.
- Add the gnocchi and cook until al dente.
- Remove and refresh under cold water. Remove the gnocchi from the water and pat dry using absorbent kitchen paper.
- Pre heat a large non stick frying pan and then add the butter. When the butter begins to foam, add the gnocchi to the hot pan, toss in the butter and colour on all sides.
- Serve the gnocchi in the centre of 4 warmed serving plates. Spoon the hot sauce over and around the gnocchi. Drizzle around some of the basil oil, sprinkle over the toasted pine nuts (optional) and grate some fresh parmesan over the gnocchi and serve.
If you’re feeling all American, here’s our recipe for perfectly golden fluffy hash browns, a welcome addition to any breakfast or dinner plate.
- 1 kg of Shredded Potatoes
- 1 Egg
- 2 tbsp Plain Flour
Wash and peel your potatoes.
Use a cheese grater or a food processer to shred your potatoes.
Place the shredded potatoes into a collander and squeeze using your hands to remove any excess liquid.
Place the shreeded potatoes into a bowl and add in 2 tbsp of plain flour, and a picnh of salt and pepper for extra seasoning.
Add one beaten egg and then mix.
Scoop the mixture into your hands and squish to make into palm size patties.
Fry them on a medium heat pan with some olive oil for 2-3 minutes or until ech side becomes golden and cripsy.
Remove from frying pan and allow to cool before serving.
- 1 baguette (anything from fresh to 2 days old)
- 6 tablespoons of Dairygold
- 3 cloves of garlic
- 1 handful chopped parsley
- 25g Parmesan cheese (optional)
First, preheat your oven to 180°C/350°F/Gas Mk 4.
Scoop the Dairygold into a medium-sized mixing bowl. Add the chopped parsley.
Using a garlic press, squeeze the garlic cloves into the bowl.
If you fancy adding a “secret ingredient” (to be guarded ferociously, no matter how hard anyone begs), add 25g or so of grated Parmesan cheese to the mix.
Stir the ingredients together until they’re well combined and spreadable.
Next, take your bread. Cut slices into it about an inch apart. IMPORTANT: Don’t cut the whole way through!
Spread your garlic Dairygold mixture evenly between each cut in the bread. If you like, spread some on top too.
Wrap the bread in tinfoil and pop it into your preheated oven, cut side up.
Bake for 15 minutes. TIP: If you like your garlic bread extra crunchy, open the tinfoil for the last 5 minutes of baking.