Ageing Our Wines
Morgenster Lourens River Valley
Nu Series 1
Extra Virgin Olive Oil
Lemon Enhanced Extra Virgin Olive Oil
White Truffle Enhanced Extra Virgin Olive Oil
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What you will need:
Morgenster Extra Virgin Olive Oil
5ml crushed garlic
3 shallots, halved and sliced
1 red pepper, diced
1 yellow pepper, diced
2 carrots, peeled and diced
1 stalk celery, sliced
30ml brandy (optional)
400g plum tomatoes
15ml tomato paste
250ml vegetable stock
1 bay leaf
Morgenster Kalamata Olives
, pitted and halved
salt and pepper
500g vacuum-packed gnocchi
How to prepare:
Heat the oil in a saucepan over a medium heat.
Fry the garlic, shallots, red and yellow pepper, carrot and celery for 5-10 minutes until soft.
Add the brandy and cook for a further 3 minutes.
Add the rest of the ingredients, except the gnocchi.
Bring to a simmer and lower the heat.
Cover and cook for 40-50 minutes until thickened.
Remove bay leaf.
Season to taste.
Bring a pot of salted water to the boil.
Boil the gnocchi until one floats to the top, about 3-5 minutes.
Drain immediately and toss with the sauce.
Recipe supplied by The Star, Angela Day.
to download the recipe in pdf format.
P.O. Box 1616, Somerset West, 7129, South Africa
Map & Directions to Morgenster Wine & Olive Estate