I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Halloumi Gnocchi
Ingredients
- 3 Potatoes, about 500g
- 75g Pissourkotiko Traditional Goat Halloumi, Charalambides Christis, grated, plus more for serving
- 140g ’00’ Flour, plus more for dusting
- 1 Egg + 1 Egg Yolk, lightly beaten
- 1 tbsp EVOO, Extra Virgin Olive Oil
- 1 tbsp Dry Mint, ground, plus more for serving
- Tomato Pasta Sauce
- 3 Litres Water
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
Start by grading the halloumi into a large bowl and keep aside.
In a large pot or casserole bring water to a boil on high heat. Add the potatoes, reduce the heat to medium and cook until soft, about 40’. Test by pricking on them with a spoon, you are looking for NO resistance. Remove from the water with a slotted spoon and place in a colander. Immediately place under running water for few minutes to cool them and then peel them.
Press them through a potato ricer into the bowl with the grated halloumi, add the flour, mint, the eggs, olive oil and season with the salt and pepper and mix until the mixture comes together as a soft dough.
Then add the mixture to a lightly flour dusted workspace and knead to a soft and smooth dough that doesn’t stick. If needed add more flour.
Cut the dough into 4 equal parts and roll into logs/sausage-shapes of about 2cm thick. Using a little extra flour might help. Cut the rolls into 2cm length pieces and form each piece to a quail size egg shape. Roll gently over a gnocchi board and keep aside.
Take one quarter of the gnocchi and plunge into salted boiling water and cook until they bob to the surface, about 3’
With a slotted spoon take off the water and immediately add them in a bowl filled with water and ice to stop the cooking. Repeat for the rest of the gnocchi.
Drain and serve in a flat dish where the tomato sauce has been added and top with grated halloumi and mint.
