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“I had to fight off my carnivorous husband from taking too many bites from my dish and ended up literally licking my plate clean” – Kay Horn, Cape Town

Bizerca Bistro’s butternut gnocchi with fresh tomato coulis

Serves 6

A little effort

Great value

Description: Bizerca Bistro’s butternut gnocchi with fresh tomato coulis

Bizerca Bistro’s butternut gnocchi with fresh tomato coulis


Preparation: 20 minutes

Cooking: 40 minutes

·         Butternut 1 kg, halved and seeded

·         Butter 30 g

·         Flour 240 g

·         Free-range egg yolks 2

·         Salt and cayenne pepper, to taste

·         Parmesan 100 g, grated

·         Pumpkin seed and rocket salad carrot balls, cherry tomatoes and asparagus cuts, to garnish

·         For the tomato coulis:

·         Butter 150 g

·         Very ripe plum tomatoes 6, quartered

·         Garlic 2 cloves

·         Red chilli 1, seeded

·         Salt, to taste

·         Rosemary 1 sprig

Description: http://www.fifty-five-plus.com/writeable/editor_uploads/images/butternutsquash.jpg

Butternut 1 kg, halved and seeded

  1. Preheat the oven to 2000C. Roast the butternut for 30 minutes, then remove the pulp – you will need 750g of pulp. In a saucepan, melt the butter then add the butternut and cook until dry, stirring frequently. Stir in the flour, then cook for another 3 minutes, stirring frequently.
  2. Remove the saucepan from the stove, then stir in the egg yolks and season. Divide into small pieces then shape as desired. Cook in a saucepan of hot water until the gnocchi floats to the surface. Refresh in iced water.
  3. To serve, divide the tomato coulis between 6 bowls, then top with the gnocchi and Parmesan. Scatter over the carrot balls, steamed asparagus and cherry tomatoes. Serve with a pumpkin seed and rocket salad.
  4. To make to tomato coulis, heat the butter until it turns a hazelnut color, then add the tomato, garlic, chilli, salt and rosemary. Simmer over a low heat for 10 minutes. Remove from the heat and allow to cools slightly. Blend, then pass through a fine chinois.


Wine: Jordan Nine Yards Chardonnay

You also love:

·         Slow-cooked pork belly with white onion puree, mushrooms, cider sauce and mushy peas at Zest Bistro (13th Street, Greenlyn Village Centre, Menlo Park, Pretoria)

·         Tuna Laksa with roasted butternut, white chocolate air and coconut at Indochine Restaurant (Delaire Graff Lodge and Spa, Helshoogte Pass $37.59, Stellenbosch)

·         West-coast mussels in a carrot and Pernod sauce, mopped up with freshly baked, artisanal bread at Bread & Wine (Happy Valley Road, Moreson Wine Farm, la Motte, Franschhoek)

·         Beef fillet with wasabi potato and a tomato and teriyaki truffle jus at Tokara (Tokara Winery, $37.59 towards Franschhoek, Helshoogte Pass, Stellenbosch)

·         Asian-spiced duck oven-glazed with hoisin and soya sauces, served on a vegetable brioche at Quarters Brasserie (101 Florida Road, Morningside, Durban)

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