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Choux Pastry (Pâte à Choux):

  • Water 250 ml
  • Butter 125 g
  • Flour 437 g
  • Eggs 125 g
  • Salt 2 g

Gnocchi:

  • Water 800 ml
  • Flour
  • Pecorino cheese 40 g
  • Ricotta Cheese 60 g
  • Choux Pastry 120 g
  • Salt 2 g

Sauce:

  • Olive oil 50 ml
  • Onion, brunoise 150 g
  • Garlic 30 g
  • Bay Leaf 1 g
  • Chilli flakes 1 g
  • Rosemary 1 g
  • Oregano 1 g
  • Green olives, seeds removed and cut in half 150 g
  • Cappers rinsed 30 g
  • Basil, chopped 1 g
  • Butter 50 g
  • provolone cheese 50 g

Garnish:

  • Buffalo Mozzarella Cheese 120 g
  • Basil leaves, fresh 1 g
  1. Choux Pastry (Pâte à Choux):

    • Bring the water and butter to a boil in a pot. Whisk in the flour to make a dough, whisk in the eggs, 1 at a time to make a soft paste-like dough that just holds its shape.
  2. Gnocchi:

    • Bring the water to a boil, remove from heat and whisk in the Knorr Mashed Potato flakes then rest for 2min. whisk it again just to bring together and cool slightly.
    • Add the flour, cheese and choux pastry to the mash and knead to make a soft dough, be careful not to overwork it, we need it to be light and fluffy.
    • Dust a work surface with flour and using small batches roll out the dough in thin logs.
    • Dust a knife with flour and cut the dough into small pillow shapes.
    • Place the Gnocchi into a large pot of simmering water, once they float they are ready to add to the sauce.
  3. Sauce:

    • Add the oil to a saucepan and sauté the onion, garlic, chilli, bay leaf and rosemary till fragrant and soft. Add the tomato pronto and butter and cook for 5 minutes to heat through and slightly reduce.
    • Add the oregano, olives and capers and stir through, add the Gnocchi to the sauce to coat.
  4. Garnish:

    • Transfer the Gnocchi to a bowl and top with sliced buffalo mozzarella, gratinate under the salamander, then garnish with fresh basil leaves.
  5. Chef’s Tip:

    • Use choux pastry to keep the Gnocchi very light almost melt in the mouth.