This was a collaboration, and I believe another successful lockdown experiment. We had left over gnocchi dough from dinner the night before but were too lazy to make gnocchi again. So we did this, using mostly supermarket procured, cheap, bulk and canned food. There are two parts to this: the bread and the sauce. First prepare the bread as that takes time. While that’s in the oven, make the sauce as you want it nice and hot. The timing more or less works perfectly.
Gnocchi flat bread
It’s basically flat bread made out of the batter you’d use for gnocchi.
2 large potatoes, washed
1 cup grated Colby Cheese + a few slices as topping
1 tsp basil
1 tsp Oregano
1 tsp black pepper
A pinch of smoked paprika
1 cup approx. plain flour
1 egg
Pre heat oven to 200C. Boil potatoes whole with skin on, as you don’t want much moisture. Then drain, remove skin and mash. Add to a mixing bowl with all other ingredients and mix thoroughly into a dough. Kneed, adding more flour bit by bit if required, to create a wet and sticky but workable dough that will hold its shape.
Then, wrap in cling wrap (dusted with flour to deal with the stickiness) and leave in the fridge for an hour at least.
Remove the wrapping, cut into four pieces and roll each out into a flat sheet (it would be easier to use your hands rather than a rolling pin due to stickiness). Put the remaining cheese slices on top, and place on a foil lined tray. Bake for 15 mins or until the cheese is melted nicely and the bread has a golden brown colour. Meanwhile make the sauce.
Sauce
1 Basa fillet sliced to 1 cm wide slices (I used frozen fillets from Countdown, thawed for a couple of hours)
1 cup chopped spinach (I used the frozen variety thawed in the microwave. Alternatively use chopped lettuce: we tried both but unanimously prefer the spinach version. Photos of both below)
0.5 can diced tomatoes (I used a Woolworths brand can)
1 tsp mustard seeds
2 tsp pesto
Pinch of salt,
1 tsp white pepper
1 tsp curry powder
2 tsp garlic
3 table spoons soy sauce
Put some oil in a pan. Start cooking the fish with mustard seeds and soy sauce on high heat. Just as the fish is starting to turn white, add everything else and continue to pan fry on medium heat. Once the fish is thoroughly cooked chop it up into little flakes and mix thoroughly to get a thick sauce. Cook for 5 more minutes and it’s done! A serving suggestion (i.e. how we did it) is to line the gnocchi bread in a flat bowl and pour the sauce on top of the bread. You can also do it the other way around but I prefer the first option as the sauce makes the bread soft and flavourful. Serve hot.
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Posted on May 10, 2020
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