Botswana-style Gnocchi with Goose Sauce

Ingredients

In this Botswana adaptation, the traditional Italian gnocchi is prepared using the same technique but with a Botswana twist. The original Italian recipe typically uses a tomato-based sauce, while the Botswana version incorporates a rich and savory goose sauce. Additionally, the spices and herbs used in the Botswana-style gnocchi are influenced by the local flavors and culinary traditions of Botswana. We alse have the original recipe for Gnocchi al sugo d'oca, so you can check it out.

• 500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 2 eggs 2 eggs
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 500g (1.1 lb) goose meat, cooked and shredded 500g (1.1 lb) goose meat, cooked and shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 400ml (1 ¾ cups) chicken or vegetable broth 400ml (1 ¾ cups) chicken or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, eggs, salt, black pepper, coriander, cumin, paprika, and dried thyme. Mix until well combined and a soft dough forms.
2. 2.
   On a floured surface, divide the dough into small portions and roll each portion into a long rope. Cut the rope into bite-sized pieces and set aside.
3. 3.
   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the shredded goose meat to the saucepan and cook for a few minutes until heated through.
5. 5.
   Pour in the chicken or vegetable broth and bring to a simmer. Allow the sauce to cook for about 10 minutes, allowing the flavors to meld together.
6. 6.
   Meanwhile, bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook until they float to the surface, usually about 2-3 minutes.
7. 7.
   Using a slotted spoon, transfer the cooked gnocchi to the saucepan with the goose sauce. Gently toss to coat the gnocchi with the sauce.
8. 8.
   Serve the Botswana-style gnocchi with goose sauce hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the gnocchi.
• Goose meat — If goose meat is not available, you can substitute it with duck or chicken.

Tips & Tricks

• To achieve light and fluffy gnocchi, avoid overworking the dough. Mix the ingredients until just combined.
• If the dough is too sticky, add a little more flour. If it's too dry, add a small amount of water.
• For a richer flavor, you can roast the goose meat before shredding it.

Serving advice

Serve the Botswana-style gnocchi with goose sauce as a main course. It pairs well with a fresh green salad or steamed vegetables on the side.

Presentation advice

Plate the gnocchi neatly on a serving dish and drizzle some extra goose sauce on top. Garnish with fresh parsley for a pop of color.