GNOCCHI WITH SAGE AND PINE NUTS

Ingredients ....2 redonions , roughly chopped, 600gm of 'all rounder' potatoes, 1 tbs of minced garlic, oil for drizzling, 90 gm of quinoa flour, 1 egg, 100gm of finely grated cheese, 1/2 tsp of ground nutmeg, 6 tbs of butter/ marg, 1/3 cup of sage leaves, handful of pine nuts,1 dsp of fennel seeds. This dish was a staple at Castle Garden and is often requested when we all get together. Preheat your oven to 160 deg C. Grease and line a baking tray. Wash and peel the potatoes, then boil in lightly salted water. Drain and leave to cool, then mash and set aside. Drizzle a frypan with the oil, sprinkle with cracked black pepper, add the minced garlic and chopped onion. Cook over a medium heat until the onions are softened and starting to colour. Combine the mashed potato with the onion mixture in a large bowl and add the quinoa flour, lightly beaten egg, Parmesan and nutmeg. Mix with your hands until well combined. Now form the dough into tbs balls. Bring a large saucepan of salted water to the boil. Drop 4 pieces of gnocchi at a time into the water, lower the temperature and simmer until the gnocchi rises to the surface. Remove with a slotted spoonand keep warm on the prepared oven tray in the preheated oven to keep warm whuile you cook the rest of the gnocchi in batches. When the gnoccci are cooked , prepare the sage butter/ marg. Melt the butter/ marg (in the pan you cooked the onions) over a medium heat, add the sage leaves and a dsp of fennel seeds. Cook for 3 minutes until the sage leaves start to wilt. To serve ... place the gnocchi on serving plates, pour the sage butter/ marg over the top and sprinkle with pine nuts.. Delicious....