This dish is perfect for garlic lovers! Black garlic can be found in some supermarkets…my favourite brand is Balsajo, and Samphire can be found in most supermarkets, including Sainsburys. Black garlic is very sweet, and is perfectly balanced out by the black pepper, salty samphire and red chilli in this dish. Unlike my other gnocchi recipes, these dumplings are not boiled…instead I cooked them in their sauce because for some reason black garlic does not enjoy being boiled! Enjoy these special little garlic dumplings.
Preparation time: 3 hours (including cooking time)
Ingredients (Serves 4):
- 4 large Baking Potatoes
- Gluten-free plain white flour (I love Dove’s Farm flour…can be found at Sainsburys)
- A few generous grinds of Pepper (approx. 10 turns of a pepper mill)
- 10 tbsp Extra Virgin Olive Oil (preferably Kalamata Olive Oil)
- 1 Red Chilli (chopped finely)
- 105g Black Garlic
- 70g Samphire (cut the woody stems off)
- Bake potatoes in their skin for 1h 30mins at 250 degrees Celsius
- Remove the potatoes from the oven and peel the skin off
- Use a potato ricer to mash the potatoes, with 6 tbsp of extra virgin olive oil, oregano, 8-10 turns of pepper and a pinch of salt, into a really smooth mash
- Add your black garlic to a pestle and mortar, or blender, and make into a black paste with 1tbsp of Olive Oil
- Add the black paste to the potato and mix through to form a consistent black coloured mash
- Once the potatoes are smooth add a bit more salt so it tastes a hair over salted (it will balance out when you add the flour)
- Add gluten free flour to the potato mash (add it tablespoon per time as you want to add just enough for the mixture to bind to be shaped. Mix by hand!
- Shape your gnocchi (roll into a few sausages and then chop)
- Heat 3 tbsp of oil in a hot pan and add in the chilli until sizzling
- Add in the Samphire and cook for 4 minutes
- Lower the heat and add the gnocchi to the pan and cover with a lid for 3-4 minutes
- Enjoy my Little Peas!