The other day we had a braai and I wanted to do something a little more creative with the meat and the sides combined, one of the cuts of meat that we made were these really thin pork rashers which are one of my favourites, because they are exceptionally tasty and the crispy pork crackling is just out of this world. So, I fried up some sliced purple onion and halved baby tomatoes in a little olive oil, a few sprigs of lemon thyme and a cracked clove of garlic. Once that was done I put it to one side to sit in those really tasty juices.
Then I baked a whole sweet potato and decided to make some sweet potato gnocchi, which is so ridiculously easy. You peel the baked sweet potato, and combine it with a half a cup of parmesan cheese, one egg and two cups of flour. You Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough. Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide. Then Slice into ½-inch (1 cm) rectangles and set aside.
Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape. Throw them into a boiling pot of water and boil until the gnocchi float to the top and then drain them. In a pan over medium heat, melt butter and add some more lemon thyme sprigs. Fry the gnocchi until beautifully golden.
I then combined the gnocchi with the fried tomato and onion mixture, sliced up a few of the pork rashers into small pieces and topped it with some fresh avo. It was a really wonderfully hearty “warm braai salad” and SUPER tasty! I will definitely make this again and luckily I had plenty of extra gnocchi dough which I have frozen.
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Until next time...
Much Love from Cape Town, South Africa xxx
Jaynielea
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