Gnocchi Portofino

Da Angelos

Battery Point

Gnocchi Portofino

1 red chilli, diced
1 red capsicum, seeds removed then sliced
1 green capsicum, seeds removed then sliced
12 black kalamata olives
300g chicken breast sliced
800ml napoletana sauce
100ml moselle

Slice capsicums and chicken.

Dice red chilli.

Sauté capsicums, chicken and olives.

Deglaze ingredients with white wine and reduce liquid. Once reduced add napoletana, and 1/2 tbsp of oregano and chilli.

Cook Gnocchi in boiling water, gnocchi will float when cooked. Add gnocchi to sauce then serve.

Garnish with fresh Italian Parsley.

Serves 4

Napoletana Sauce
200g finely diced onions
100g crushed fresh garlic
800mls chopped fresh deseeded tomatoes

Fry onion and garlic in olive oil then add tomatoes. Bring to boil for 1 hour over low heat and reduce by 1/3.

Blend if preferred and adjust with sugar and seasoning to taste.

Home-made Gnocchi Recipe
2 kg Kennebec potatoes
2 kg plain flour
12 whole Eggs
salt and pepper

Peel and cook the potatoes till soft. Strain well and mash till smooth — then cool well.

On a lightly floured bench mix all the ingredients together — alternate adding two whole eggs with a cup of plain flour to the potato — kneading together to a dough-like consistency.

Keep kneading till all the flour and eggs are added then cut into approximately ten equal portions.

Then roll each portion into a sausage shape approximately two centimetres in diameter.

From this cut smaller walnut-sized pieces and roll onto a ‘gnocchi board’ or indent with the prongs of a fork.

Spread out on a tray and refrigerate till quite firm, then cook in boiling water till they float, drain and add to the dish.