Umfino is a Xhosa word used to describe a Traditional wild spinach dish made with a combination of wild leafy vegetables such as spinach and cabbage cooked with maize meal all cooked in one pot. This dish was a staple growing up as my grandmother would cook large pots for us as a family and it was enjoyed as a midday meal / or for supper usually eaten on its own without any meat accompaniment.
This traditional delicacy is what inspired the Umfino pesto with Gnocchi were we substituted the basil with the earthy leafy vegetable Spinach. It has given the dish typical italian dish (gnocchi) a titillating twist
Winter is slowing creeping in and we are all longing for some comfort food to keep us warm.
In the pesto recipe we used an amazing olive oil from the local brand & business –No. Land Farming. In support of their concept of urban farming where they move away from conventional farming in South Africa.
“UMFINO” PESTO
Serves: 4 – 6 persons
1 packet of fresh spinach, blanched
200 ml olive oil
50 g peanuts
1- 2 cloves garlic
Salt and pepper to taste
70ml Parmesan, freshly grated.
Extra Parmesan to serve
Method
Trim the spinal and remove the white stalks
Blanch the spinach (dip into boiling water for 30 seconds and refresh in cold) Place the spinach in a food processor. Slowly add the oil to form an emulsion. Add the remaining ingredients and process until smooth.
Serve with gnocchi
FRESH AMASI CURD CHEESE GNOCCHI
Serves: 3-4 persons
200g fresh “Amasi” cheese
50G grated parmesan cheese
3/4 cup flour
2 egg yolks
Pinch of salt
Fine mielie meal for dusting.
(mielie meal is like a fine polenta)
In a bowl blend the “cheese” flour, parmesan and egg yolks and season with salt and pepper.
Add a little more flour if the mixture is still “wet”
Mix to a firm dough.
Shape into rolls about 1.5 cm in diameter
Cut the rolls into lengths of 1.5cm
To shape the gnocchi hold a fork in one hand and roll the gnocchi section along the tines of the folk to create ridges.
Dust with meilie meal and put on a tray to chill.
To cook gnocchi:
Bring a pot of salted water to the boil.
Drop in the gnocchi and remove when the rise to the surface.
Toss in vegetable oil so that the do not stick together.
