Caramelised Garlic Balsamic
Prep time: 45 minutes
It’s indulgent, it’s comforting and it’s perfect for a cosy night in. During a recent poll in our office, gnocchi isn’t something that is often cooked in our home kitchens which begged the question, why?
Apparently, gnocchi either turns out really good or really bad for the Lirah team at home which is why we have decided to share the trial and tested method that everybody loved! 10/10 votes all round for our staff lunch! And it’s really not that hard to make!
- 6 medium size potatoes
- 2 1/2 cups all-purpose flour, 1/2 cup or more for working dough
- 1/2 tsp. salt
- 1 egg
Note: General rule of thumb: 1 medium-sized potato per serving or person. For every potato, you want to use approximately 1/2 cup of flour.
- 12 x 80g veal escalopes, pounded (backstrap works best)
- Sea salt and freshly ground pepper
- 3 tbsp Lirah caramelised garlic balsamic vinegar
- 16 sage leaves
- 12 slices of prosciutto
- 3 tbsp olive oil
- 40g unsalted butter
- 1 clove garlic, finely chopped
- 1 tbsp flat leaf parsley leaves, chopped
- 1 tbsp dry white wine
- 2 tbsp chicken broth
- Chives for garnish
- Boil potatoes, in a large pot with just enough water to cover them, boil them with their skins on. The skin helps the potato not too absorb access water. 20 minutes should be enough, don’t over boil or they will become mushy.
- Drain and allow to cool
- Peel and remove and brown spots
- Using a potato ricer, rice peel the potatoes (if watery allow to rest on paper towel)
- Mound riced potato on the middle of a wooden board or a clean, dry countertop. Top with flour.
- Sprinkle with salt
- Using your hands, scoop out the centre of your mound.
- Add the egg into the middle and beat with a fork
- Use your hands to combine ingredients, beginning to form the dough
- Pull together all ingredients and knead to form the dough. Be careful not to over-knead. Be wary of adding flour at this point. Too much flour will give you hard gnocchi which is where the ‘really bad’ gnocchi came from at home!
- Shape the dough into a long rectangle and cut into 8-10 pieces, about 4 inches long
- Knead just enough for the dough to come together. It should have a loose airy texture, not gooey or dense
- Roll each piece into an evenly-distributed rope
- Using a pastry cutter or non-serrated knife, cut dough ropes into 1-inch pieces
- Toss with extra flour while waiting to cook (Do not leave it longer than 30 minutes or they will start to stick)
- If you would like to add aesthetics, use your fork to create a ridge in each piece
- Meanwhile, season the veal on both sides.
- Heat the oil and butter in a shallow pan and fry veal on all sides until golden, about 2-3 minutes. Add garlic, sage, parsley, Lirah caramelised garlic balsamic and chopped prosciutto, continuously shaking the pan for about a minute. As garlic turns golden, add white wine, then stock. Simmer for a minute, turning the veal in the sauce. Remove veal from heat and cover with foil.
- Finish off the gnocchi by shaking away any excess flour and place in a large pot of salted boiling water. Cook gnocchi until they float to the top, approximately 5 minutes. Gently remove them with a spoon, drain very well. Stir them in a saucepan with the veal and sauce and serve immediately.