'Chef Cooks at Home' Initiative - Gnocchi with Cuttlefish and Honey Glazed Plum Dumplings with Sage by Chef Ante Božikov

Published on 04/04/2020 at 00:00

Chef Ante Božikov from the Tavern Opat on the Island of Kornati (2 toques Gault&Millau Croatia) brings you these two mediterranean recipes that you can easily make at home.

GNOCCHI WITH CUTTLEFISH

Potato dough:

1 kg potatoes

2 eggs

salt

flour, as needed

nutmeg, optional

Cuttlefish

cca 1/2 kg cuttlefish

100 g onions

2 cloves garlic

30 ml olive oil

50 ml white wine

fish broth

salt

pepper

parsley

bit of butter

Method:

1. Put the unpeeled potatoes in a large pot of salted water. Once cooked, drain and let the potatoes cool completely.

2. Peel the potatoes and pass them through the ricer onto a surface covered in flour. Make indentation in the middle of the riced potatoes and fill it with one yolk and one entire egg. Gently mix, add flour gradually until the dough is smooth, then shape into a long cylinder. Cut into 2 - 3 cm long pieces, and shape gnocchi with the help of a grater. Cook in salted boiling water. Once they float to the surface, take the gnocchi out, and put them into a pot or a bowl filled with iced water.

3. Clean the cuttlefish, take out the ink sac and the rest of the inky residue, peel it off and cut it into stripes.

4. Sauté minced onions in olive oil, add garlic and cuttlefish once the onions achieve a golden hue. Add fish broth gradually until the cuttlefish softens.

5. Pour in wine and cook a little longer, reduce, add pepper and parsley. Lastly, add gnocchi and cook for 2 - 3 minutes longer. Glaze with a bit of butter and a few drops of olive oil.

HONEY-GLAZED PLUM DUMPLINGS WITH SAGE

Ingredients:

the leftover dough from gnocchi

a spoonful of jam

3 spoons of honey

6 spoons of butter

3 fistfuls of sugar

2 fistfuls of bread crumbs

a dozen leaves of sage

Method:

1. Roll out the rest of the dough until 5 mm thick and cut into five small squares around 5 cm big. Put a spoonful of jam into the middle of each square, pull the edges and tips together, and shape into a small ball. Sprinkle the dumpling with flour.

2. Put the dumplings into lightly salted boiling water but do not cook all of them at once, so as to retain the water temperature. Cook until the dumplings separate from the bottom of the pot.

3. Take the dumplings out of the water, let cool a little, glaze with honey, and brown on high temperature until the honey caramelizes.

4. Brown sugar and bread crumbs with butter in a pan, add a few leaves of sage.

5. Pour the bread crumbs mixture over the dumplings.

For video recipe, please click here: https://www.facebook.com/chefkuhadoma/videos/275805593410129/

Have a nice meal!