Latest News

Pappoffers for Braai Day (Recipe)


In South Africa, pap (maize porridge) is the ultimate heritage food. It is a staple in many households and in large parts of the country […]

Waterblommetjies in the Winelands (recipe)


Waterblommetjies can be translated as water hawthorn, but in the Western Cape, especially in the Winelands, the word waterblommetjies needs […]

Win a SA Table for 10!


Sharing the diversity that is South African food, the Leopard’s Leap South African Table presents guests with the opportunity to […]

Nobantu Shabangu wins Message on a Bottle competition!


Nobantu Shabangu was announced as the winner in the Leopard’s Leap Wines and Open Book Festival Message on a Bottle […]

#Elketertjietel


Good ol’ melktert, the Afrikaans name for ‘milk tart’, that classic South African dessert consisting of a sweet pastry crust […]

Breakfast Bagels and Bubbly for Franschhoek Uncorked


  Turn an everyday occasion into a celebration! Yes, even breakfast can be special if you add some Sparkling! Start your […]

Striking gold!


Our focus has always been on versatile, accessible wines that add quality to everyday life. And while we are delighted when our wines […]

We do it again! #Words4Wine


Leopard’s Leap Wines is delighted to announce the 2018 edition of its #Words4Wine campaign as part of its sponsorship of […]

The Best of 3 Worlds… Dark Chocolate, Espresso, Red Wine


In August we often complain that winter is becoming a pain But there is plenty of reason to enjoy the […]

Shake it up! Shake it up!


We love keeping things interesting, so just imagine the joy when we saw SAVineShare’s  budget pairing of Leopard’s Leap Cabernet Sauvignon […]

Page 1 of 4112345...102030...Last »
News

Summertime prawn and ricotto gnocchi recipe



Comforting without being too heavy, our easy gnocchi for summer combines the sweetness of prawn meat with ricotta, almonds, Parmesan and the decadent touch of browned butter. Delicious as a starter or main, the flavours of this gnocchi are beautifully enhanced with both our Culinaria Pinot Noir Chardonnay as well as its lighter cousin, our Classic Chardonnay Pinot Noir.

Recipe: Prawn and ricotta gnocchi with browned butter, almonds and Parmesan

Ingredients

400 g ricotta

300 g prawn meat, chopped fine

70 g flour

1 egg

Salt

100 g butter

100 g Parmesan

100 g chopped almonds

Juice of I lemon

2 tbsp chopped parsley

Method

Place the prawn meat in a bowl, add the ricotta and mix until the prawn and cheese are well incorporated.

Add the flour and egg and bring together.

Using a teaspoon, spoon the mixture into your hands and roll into small oval balls.

Place in the fridge to rest for 1 hour.

Bring a pot of salted water to the boil, drop 1 third of the gnocchi balls into the water and poach for 2-3 minutes.

Once they rise to the surface scoop them out and keep them warm in a wide bowl while continuing to cook the remainder of the gnocchi.

In a saucepan, brown the butter, add the chopped almonds and lemon and then pour over the gnocchi.

Dress with Parmesan and parsley and toss through.

Serve warm.

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2018 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]