Latest News

Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

News

Summertime prawn and ricotta 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 ricotta 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

18 April 2019
  • South African Table
South African Table
12:00
20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

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 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

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