· recipe ·

Gnocchi and Halloumi Skewers with Lemon Yogurt

Name: Gnocchi and Halloumi Skewers with Lemon Yogurt
Prep time: 70 min
Cook time: 60 min
Total time: 140 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 1 cup Plain Greek yogurt; 1 large Lemon; 2 cloves Garlic; 1 tsp Dried oregano; 4 Tbsp Extra-virgin olive oil; 1/4 tsp Ground black pepper; 12 oz Halloumi; 2 medium Zucchini; 12 oz Cherry tomatoes; 1 large Red onion

Halloumi holds its shape on the grill and develops a salty golden crust. Cool lemon yogurt balances the cheese and the charred vegetables.

type: Potato
sauce: Yogurt · Vegetables

Gnocchi and Halloumi Skewers with Lemon Yogurt

Time and servings

Prep: 70 min
Cook: 60 min
Additional: 10 min
Total: 140 min
Servings: 4

Nutrition per serving

Calories: about 770
Protein: 36 g
Fat: 38 g
Carbs: 74 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.
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.
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Make the lemon yogurt
Finely grate the lemon zest and squeeze the juice. Stir all the zest and half the juice with the Greek yogurt, finely grated garlic, oregano, black pepper, and 1 tablespoon15 ml olive oil.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the yogurt sauce is ready. Add 1 1/2 tsp9 g of the salt to the water.
Poach and cool the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float, spread them on a tray, and let them cool until firm enough to handle.
Build the skewers
Heat the grill or grill pan to medium-high. Cut the halloumi and zucchini into pieces similar in size to the gnocchi; separate the onion into small two-layer pieces. Thread them carefully onto metal skewers with the cherry tomatoes and cooled gnocchi, without packing tightly. Brush with 2 tablespoons30 ml olive oil.
Grill the skewers
Grill over medium-high heat, turning carefully, until the halloumi and vegetables are browned and the gnocchi have a light crust. Brush with the remaining olive oil and remaining lemon juice as they come off the grill.
Serve with yogurt
Serve the hot skewers with the lemon yogurt alongside rather than coating them, so the grilled surfaces stay distinct.