Konnichiwa Peanut Butterer
- 525g russet or maris piper potatoes (peeled and cut into chunks)
- 240g plain flour
- 1 white onion (diced)
- 1 Tbsp of extra virgin olive oil
- 3 Tbsp of red Thai paste
- 3 Tbsp of Pic's Smooth Peanut Butter
- 200ml coconut milk
- 2 carrots (peeled, sliced, and halved)
- Handful of chopped spring onions
- Handful of crushed peanuts
- Fresh lime wedges
- Fresh coriander
- Firstly, boil the peeled potato chunks in a saucepan of boiling water over medium-high heat for 15 minutes until softened.
- Drain, and mash potatoes until smooth, ensuring there are no lumps.
- Next sieve the flour into the mash and when the mash is cool enough to handle, using your hands, work the mixture until dough is formed. You want the potatoes to be as warm as possible.
- Cut the dough into 3 even pieces and roll each piece into a long sausage-like shape about 2cm wide on a floured surface.
- Using a knife, cut the dough into approximately 1 ½ cm pieces.
- Next, roll each piece into a round ball and using the back of a fork, roll the ball down the grooves of the fork. Try not to squash the groove lines with your fingers as you roll.
- Bring a large saucepan of water to a boil on a medium-high and place all of the gnocchi inside. Cook until all of the gnocchi has risen to the surface.
- Meanwhile, heat another saucepan on medium heat and add the olive oil and diced onion.
- After a few minutes add the carrots, red Thai paste, peanut butter, and coconut milk. Let simmer stirring occasionally.
- Once the gnocchi has cooked drain it and add it back into a non-stick saucepan to crisp. It should take a few minutes on each side.
- Stir the crispy gnocchi through the sauce and serve. Garnish with crushed peanuts, spring onions, fresh coriander, and a squeeze of lime. Enjoy!