Chef Kayla-Ann Osborn’s Local Fresh Truffled Gnocchi

Serves 4

Chive gnocchi with macadamia, zucchini, cauliflower, parmesan & truffle


500g whole potatoes

200g flour

50g grated parmesan

2 eggs

Handful chopped chives

1 head cauliflower, washed and pulled into florets

200g raw macadamia


6 zucchinis, washed and sliced

200g parmesan/pecorino grated

10g corn flour

250ml cream

dash of truffle oil






Roast the potatoes whole in their skin until cooked through (180 degrees Celsius, time may vary depending on the size). Rice the potatoes with a ricer or through a sieve. Alternatively, mash them. They should still be hot when you do this. Do not over-work them, or else they will become glue like. Turn potatoes out onto a work surface and make a well in the middle. Add the flour, egg, parmesan, chives and a little salt and mix until the dough starts to come together. Roll out cylinder shapes on a floured surface, cut into 2cm chunks. Blanch in simmering salted water in batches, once they float, they are ready. Cool in an oiled tray, make sure they don’t touch. This can be done the day before.




In a tray, season and oil the cauliflower and zucchini, and roast at 180 degrees Celsius. While this is roasting, season the macadamias and drizzle over a little honey. Stir to lightly coat the macadamia, roast until golden brown. Mix the parmesan with the corn flour. Grease a baking sheet or silicone mat, and spread a thick layer of the parmesan over this surface. Bake until the cheese melts and just starts to golden. Remove, let cool and break into shards. Heat the cream and truffle oil until hot (if you are able to use fresh truffles, they work just as wonderfully).


In a pan, heat a little oil and some butter until it starts to foam. Fry the gnocchi on both sides until golden. Turn them once only, if you move them too much, they will break.




Plate the gnocchi, top with the cauliflower and zucchini. Finish with parmesan chips and macadamias. Drizzle as much of the truffle cream on the dish as you prefer and serve.


The unique texture and versatile nature of gnocchi work well with creamy, buttery sauces – and as a great base for any vegetarian dish. Chef Osborn also suggests experimenting with gnocchi and Bolognese, or even brown butter and crispy sage.


Paired with the Delaire Graff Banghoek Chardonnay or the Delire Graff Estate Merlot


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