Recipe by Maria Avon
Ingredients:
For the gnocchi:
- 700 g potatoes, roughly cut to pieces all the same size and unpeeled
- salt and pepper
- 2 egg yolks
- 150 g plain flour
- dark chocolate nibs
For the sauce:
- 200 g Cadbury Bournville chocolate, chopped
- 175 ml milk
- 2 tbsp double cream
- 30 g caster sugar
- 30 g Remia Gold margarine, cut into cubes
Instructions:
For the gnocchi:
- Place the potatoes in a saucepan with lots of salted cold water.
- Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15-20 minutes depending on the size of your potatoes).
- Drain and allow to cool a little.
- When cool enough to handle, remove the skins.
- While the potatoes are still warm, mash them until smooth and fluffy with a fork then set aside to cool completely.
- Season the cooled potatoes with salt and pepper, stir in the egg yolks, a pinch of chocolate nibs and add the flour.
- Bring the mixture together to form a dough.
- On a clean work surface, sprinkle the plain flour and roll out the dough into long sausage shapes.
- With a sharp knife cut into dumpling shapes of about 2cm.
- Set aside to let them settle.
- Once left for half an hour, cover the gnocchi with egg wash and then coat them in cocoa.
- Drop the gnocchi into a pan of boiling oil and let sit until they rise to the top.
- As they come to the surface, lift them out with a slotted spoon, drain well and place on a nice plate.
For the sauce:
- Melt the Cadbury Bournville chocolate over "bagno maria" in another saucepan
- Bring to boil the milk, cream and sugar over medium heat while whisking continuously.
- Pour the mixture over the melted chocolate.
- Heat all until just simmering but stirring continuously
- Allow to bubble a little then turn off
- Add the Remia Gold margarine, cube at a time until the sauce is smooth and glossy (I also strained the sauce from a sieve for any lumps)
- Serve around the gnocchi and over the plate.
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