Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

The mornings have been busy at the farmer's market as the demand for fresh, seasonal fruit and vegetables seems to have no end.

The root vegetables like the beetroot, kumara and carrots are among most popular choices.

As we covered the beetroot a few weeks back, with an unbelievably rich and dense beetroot and chocolate cake, I thought it time to highlight the kumara, which is one of my personal favourite root vegetables.

The most popular variety selling today is derived from stock originally planted by Bay of Plenty Maori, who introduced them to other northern tribes.

Maori tradition suggests kumara originated from Hawaiiki. However, analysis of recent data suggests it has American origins in prehistoric times, before the population of the Pacific.

American Indians could have introduced them to the pacific via Mexico, where a wild species of ipomoea has the closest genetic relation to kumara than any other species of plant.

Whatever the origin, kumara is known as part of the staple diet of early Maori with ancient kumara pits dotted throughout the country serving as monuments to this.
Most of us roast them, some of us fry them as chips, or mash them as a flavour base for soups or savoury items.

This week I'll share my kumara gnocchi recipe, which makes a great snack when deep fried.

Crispy kumara gnocchi

Ingredients
2kg kumara
200g Agria potato
1.5 cups baker's flour
Salt and pepper

Method

Wash the kumara and potato and boil whole, until just cooked through.

Peel off any loose skin and push through a sieve or a potato ricer.

While the mix is still warm, knead in the flour. You may need more or less flour – and depending on how dry the mash is add a little seasoning.

Shape the mix into a long, skinny sausage then pinch every 2cm and chop into portions.

Bring a large pan of water to the boil and season well with salt.

Drop some of the portions into the water and lift them out when they stop bobbing around and rise to the top of the pot.

Plunge the cooked gnocchi into iced water, drain and pat dry.

Deep fry gnocchi until its light, fluffy and golden brown.

Serve with a dipping sauce, like orange ginger or cranberry sauce.