Lamb Rump with Nicoise Salad & Chickpea Gnocchi
We followed Chef Mick Capelli to the Cotton Tree Holiday Park on the beautiful Sunshine Coast. With the large kitchen and the Weber out the back of the NextGen Greyline, Chef Mick prepared a delicious Lamb Rump with a choice of two sides: A fresh and healthy Nicoise Salad, or a unique Chickpea Gnocchi with Napoli Sauce & Spinach.
- 2 Lamb Rumps (supplied by your local Butcher)
- Smokey Meat Rub
- 2 Potatoes (Diced)
- 2 Eggs
- 100gm Beans
- ½ Spanish onion (rings or sliced)
- 1 Large Tomato (diced)
- 50 gms Pitted black olives
- Teaspoon baby Capers or Capers
- Fresh chopped parsley or dried herbs
- Salad dressing: (preferably with Redwine Vinegar)
Boil the small diced potatoes with the egg to get Hard boiled eggs, and potatoes soft enough to eat, approximately 8 minutes. Add the beans for the last two minutes to the same pot. Strain and cool the potatoes, egg and Beans in the fridge while you are waiting for the Lamb to cook. While the Lamb is resting before you slice it assemble the Salad.
Scatter ingredients over plate staring with some diced potato, green beans, diced tomato, olives, capers, red Onion and then add Salad Dressing. Top with sliced Lamb Rump and Boiled egg halves.
CHICKPEA GNOCCHI WITH NAPOLI SAUCE AND SPINACH LEAVES
- 1 Tin Chickpeas (drained)
- 1 Egg
- 150gm Flour (chickpea flour for Gluten free)
- Extra for rolling gnocchi dough
- Dash of Olive oil
- Salt and Pepper
- Small onion diced
- 2 Cloves garlic (chopped)
- Jar or Tin of crushed tomatoes
- Small bag Spinach
Use a food processor to mix the chickpeas, flour, egg, and season.
Then move everything into a large bowl or onto floured bench (kitchen table)
Use your hands to mix everything, you will notice the texture will become quite compact
At this point you can use a couple of spoons of flour to thicken further so that the dough is easy to work
Rest in fridge for at least 15 mins wrapped in cling film or in a sandwich bag
Remove from Fridge and Create some ‘small sausages’ shaped rolls with the dough and start cutting them in small pieces (you can decide how small or big the gnocchi are, but I reccommend not too big)
Use a fork to create a some indentation on the gnocchi surface, if you like to do it properly
add the gnocchi in boiling salted water
Once the gnocchi will raise to the surface of the boiling water, this will mean that they are cooked!
Drain them and mix them with the sauce you previously prepared
Credit: Green RV – September 4, 2017