Cabbage Gnocchi with Spicy Shrimps

How to Make It

1. 1

   Boil the Irish potatoes in salted water until completely tender, about 20 minutes. Drain well, then rice or mash them while still hot on a clean floured surface. Spread out and allow steam to escape for 5 minutes — dry potatoes make lighter gnocchi.

2. 2

   Blanch the shredded cabbage in boiling water for 2 minutes, drain, then squeeze out every drop of moisture using a clean kitchen towel. Finely chop any large strands.

3. 3

   Combine the riced potatoes, drained cabbage, beaten egg, salt, and nutmeg in a large bowl. Add the flour gradually and mix until a soft, slightly tacky dough forms. Do not over-knead or the gnocchi will become dense.

4. 4

   Dust your work surface lightly with flour. Divide the dough into 6 equal portions and roll each into a 2cm-thick rope. Cut each rope into 2cm pieces. Press each piece gently against a fork to create ridges that will hold the sauce.

5. 5

   Bring a large pot of salted water to a rolling boil. Cook the gnocchi in two batches — drop them in and wait until they float to the surface, then cook a further 90 seconds. Remove with a slotted spoon onto a lightly oiled tray to prevent sticking.

6. 6

   Season the shrimps with half the suya spice, a pinch of salt, and the curry powder. Toss to coat evenly and set aside for 10 minutes.

7. 7

   Heat 2 tablespoons of groundnut oil in a wide pan over high heat. Sear the seasoned shrimps for 90 seconds per side until pink and slightly charred at the edges. Remove and set aside — do not overcook.

8. 8

   In the same pan, add the remaining 1 tablespoon of oil over medium heat. Fry the diced onion until soft and translucent, about 4 minutes. Add the garlic and ginger and fry for 1 minute until fragrant.

9. 9

   Pour in the blended tomato-scotch bonnet-tatashe mixture. Fry on medium-high heat, stirring frequently, until the raw tomato smell disappears and the sauce darkens and reduces — about 12 to 15 minutes. Season with the remaining suya spice, thyme, and bouillon powder.

10. 10

    Reduce heat to low. Add the boiled gnocchi to the sauce and toss gently to coat every piece. Return the seared shrimps to the pan. Stir in the torn scent leaves. Cook together for 2 minutes, taste and adjust seasoning.

11. 11

    Serve hot, garnished with sliced spring onions. Pairs well as a standalone plate or alongside a light green salad.