Serves 4

Indulge in a bowl of the Creamy Debrecener and Vegetable Gnocchi. With hints of garlic and paprika, you will be taken away to Budapest with just one bite!

  • Ingredients

    • Eggplant (cut into small dice-sized pieces) – 440g
    • Red Capsicum (cut into small pieces similar to the eggplant) – 440g
    • Olive oil – 50ml + 1tbsp
    • Salt
    • Götzinger Smallgoods Hungarian Beef Debrecener (each sausage sliced into 4) – 200g
    • Gnocchi 500 g
    • Brown onion (diced) – 1
    • Garlic clove (sliced) - 1
    • Tomato paste – 1 tbsp.
    • Powdered chicken stock – ½ tsp.
    • Smoked paprika – 1tsp.
    • Lemon juice – juice of 1 lemon
    • Sour cream – ½ cup
    • Chives (chopped) – to garnish
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  • Instructions

    • Pre-heat the oven to 180°c.
    • In two large lined trays scatter the eggplant and capsicum. Drizzle with 50ml of olive oil and season with salt.
    • Place the trays in the oven and roast the vegetables for 30 minutes.
    • In a deep and large frying pan, add 1 tbsp of olive oil. Heat to a medium temperature and then add the sliced sausages.
    • Cook the sausages for 3 minutes turning regularly. Then remove from pan and set aside.
    • Add the onions and garlic to the pan and cook until the onions are translucent.
    • Stir in the tomato paste and allow to cook out.
    • Add the roasted eggplant and capsicum to the frying pan along with a cup of water, the chicken stock, and the smoked paprika.
    • Bring the sauce to simmer and allow to reduce for 5-10 minutes before stirring in the lemon juice and the sour cream.
    • Add the sausage pieces back in and keep the sauce hot on a low heat.
    • Bring a pot of water to a boil and then add the gnocchi. The gnocchi will be ready to be strained once it all floats to the top of the water.
    • Add the strained gnocchi to the sauce and allow for it to cook all together for a further 2 minutes. Ensure the gnocchi is coated in the sauce.
    • To serve, spoon the gnocchi and lots of sauce into a bowl and garnish with chopped chives.

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