Rolled Gnocchi with Porcini Mushrooms, Caramelised Onions and Crispy Sage by Laura Cassai
This dish will always be connected to my fondest memories of Marco Pierre White. I was fortunate eno...
3 cups (450 g) self-raising flour
2 cups (500 ml) water
1 large carrot, peeled and grated
1/2 cabbage, finely chopped
1/2 white onion, finely chopped
3 Tbs olive oil
1/2 tsp salt
No-egg mayonnaise, to serve
Sweet chilli sauce, to serve
Baby spinach leaves, to garnish
Tomato, cut into wedges, to garnish
Mix the self-raising flour and water to make a smooth, thick batter. Add the vegetables, one teaspoon of oil, and salt, and combine well, adding extra water if necessary to keep the mixture smooth.
Heat the rest of the oil in a large frying pan or on a hot plate. Pour the batter into the pan, forming an even pancake across the bottom at least 1 cm thick, leaving enough room around the edge to flip later. Two or more medium-sized pancakes are much easier to cook and handle than one large pancake. Cook on low–medium heat on one side until brown, about 5–8 minutes, then flip, and cook the other side.
Once cooked, decorate the pancake with mayonnaise and sweet chilli sauce. Cut into 4 or 8 pizza-like segments.
Serve garnished with baby spinach leaves and tomato wedges.
Credits: Chef Amit 'Lentil as Anything'
Photo Credits: Sabina Hopfer, Ilura Press