ICA 3rd-year student (Spec: MEDIA)


Light avocado gnocchi fried in parsley, basil and garlic butter till crispy. Served with juicy oven-roasted cherry tomatoes, home-made biltong slices, fresh avocado roses, micro herbs, and parmesan shavings. A delicious dinner with a mixture of the classics – traditional South African and Italian – flavour profiles. This meal is a nutritious, well balanced, and healthy option which showcases seasonal produce. It can be made in less than an hour with minimal effort and maximum satisfaction.
(Serves 2)

Difficulty: EASY
Preparation time: 20 minutes
Cooking time: 20 minutes

2 Avocados, skinned
500ml (2 cups/240g) stoneground cake flour, extra for dusting
1 egg
30ml (2tbls/30g) lemon juice
30g parmesan cheese, finely grated
10g salt
5g pepper

100g butter, room temperature
15g fresh parsley, finely chopped
15g fresh basil, finely chopped
1 (4g) clove garlic, finely chopped

200g biltong
400g baby tomatoes, roasted
20g Parmesan cheese, shaved
15g fresh micro herbs
Half an avocado, cut into slices

For the herb butter:
Whisk butter until soft. Whisk in parsley, basil, and garlic till evenly distributed. Let it stand in the refrigerator.

For the gnocchi:
Mash the avocado till it becomes relatively smooth and without lumps. Stir in the egg, lemon juice, Parmesan cheese, salt, and pepper till combined. Add the flour and mix as quickly as possible till all the flour is combined and a dough is formed. Divide into 4 pieces and dust the counter with extra flour. Roll out every piece into a long tube about the size of a two-rand coin. Use the backside of a knife blade to cut the tube into 3cm pieces.

Bring a pot of water to boil, then add the pieces of gnocchi into the pot. When they float leave them for 1 minute and then scoop them out of the water. In a saucepan heat up the herb butter on medium heat, when completely melted fry the gnocchi in the butter till sides brown a little.

Divide gnocchi into two portions, top with biltong, tomatoes, Parmesan, micro herbs, and fresh avocado slices. Dress with leftover butter in the saucepan. Serve warm.