· recipe ·
Gnocchi and Halloumi Skewers with Hot Honey
Halloumi holds its shape on the grill and develops a browned surface. Its saltiness makes a little honey especially effective.
Time and servings
- Prep
- 55 min
- Cook
- 65 min
- Total
- 120 min
- Servings
- 6
Nutrition per serving
- Calories
- about 460
- Protein
- 19 g
- Fat
- 20 g
- Carbs
- 54 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Prepare the skewer ingredients
While the water heats, cut the halloumi and zucchini into pieces similar in width to the gnocchi. Leave the cherry tomatoes whole. Toss the halloumi and vegetables with half the olive oil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 4 minutes. Coat them with the remaining olive oil.
Thread and grill
Thread the gnocchi, halloumi, zucchini, and tomatoes alternately onto skewers. Grill over medium-high heat, turning carefully, until the cheese and gnocchi have grill marks and the zucchini is tender, about 7 to 9 minutes.
Make the hot honey
Warm the honey with the cayenne only until fluid. Finely grate in the lemon zest and add 1 tablespoon15 ml lemon juice. Brush the hot honey over the grilled skewers after they leave the heat, then finish with torn mint.
