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iii. Sukantara
I finally had the chance to prepare this dish! All the reviews about how pillowy and sof t gnocchi is which I read in foodie blogs, were all true. The gnocchi I prepared was indeed all that it was hyped to be.
I managed to give gnocchi a try because my wife had gone back to her home town since her sister was having a 'kenduri' for her latest grandchild. And since I was home with my youngest daughter, I immediately became the chef for two days and was up for her many gastronomic requests; one of it being gnocchi.
- 400 g gnocchi
- 400 g minced chicken meat*
- 1/2 chicken cube*
- 1/4 tsp pepper*
- 1 large onion, diced
- 1 clove garlic, minced
- 1 red capsicum, diced
- 300 g chopped tomatoes
- 1 tbs sugar
- 1/2 tsp Italian herbs
- 4 tbs cooking oil
- 200 g mozzarella cheese
First prepare the chicken meatballs. Mix the chicken meat, chicken cube and pepper and make into small balls similar to the size of the gnocchi. Test for seasoning before making them into balls. Heat 1 tbs of the cooking oil in a skillet and lightly fry the chicken balls. Set aside once cooked.
Next prepare the tomato sauce. Heat 3 tbs of cooking oil in a pan and saute the onions until translucent followed by the capsicum. Stir in the garlic followed by the chopped tomatoes. Add in the Italian herbs and season to taste with salt and sugar. Add the fried chicken balls to the tomato mixture and continue to simmer until the chicken balls are completely cooked and the sauce has thickened.
To prepare the gnocchi, bring a pot of water to a boil and add some salt. Drop a few gnocchi at a time into the boiling water. The gnocchi are cooked when they float to the top. Lift out the cooked gnocchi and place in a casserole. Pour in the tomato sauce mixture and stir lightly to mix.
Slice the mozzarella and place on top of the gnocchi-tomato mixture. Bake in a preheated oven at 180 C for about 25 minutes or until the cheese has melted and turned slightly golden brown. Serve immediately.
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