Serves 4
Pate a choux
1/2 cup water
3 Tbs butter, chopped into small pieces
1 tsp finely grated lemon zest
1/2 tsp dried chilli
1 tsp salt
Pinch of nutmeg
Freshly ground pepper
1/2 cup plain flour
700g huakaroro potatoes
1/2 cup parmesan cheese
1/4 cup semolina
Watercress pesto
2 cups watercress
2 cloves garlic
1 Tbs lemon juice
1/2 cup
olive oil
1/4 cup parmesan cheese
Salt
1 To make the pate a choux for the gnocchi, firstly pour the water into a small saucepan and bring to a simmer. Add the butter, lemon, chilli, nutmeg, salt and pepper. When the ingredients have melted, remove from the heat, tip in the flour and beat vigorously. Return to the heat and continue beating until the mixture leaves the sides of the pan, then set aside.
2 Scrub the potatoes and peel. Chop into quarters and boil in salted water until tender. Drain and either push through a sieve or use a ricer to achieve a delicate texture. Combine the first mixture with the sieved potatoes and while still warm, add the cheese. Season and then roll into small balls in the palm of your hand. Lightly dust with semolina and press with a fork. Let sit before cooking while making the pesto.
3 To make the pesto; combine all the ingredients in a blender or food processor. Pulse the mixture while tasting for seasoning. It should be coarse rather than smooth.
4 Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook for three minutes or until they begin to float. Serve warm with the watercress pesto.Karuparera and rabbit with rosemary, orange and garlic
