Creamy peri-peri chicken livers with pan-fried mealie-meal gnocchi

November 10, 2013 (Last Updated: January 11, 2019)

Blow your guests away this Heritage Day with this sizzling recipe for creamy peri-peri chicken livers accompanied by wholesome pan-fried mealie-meal gnocchi.

Creamy peri-peri chicken livers with pan-fried mealie-meal gnocchi

Serves: 2
Cooking Time: 45 minutes


  • 30ml (2 tbsp) PnP Extra Virgin Olive Oil
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 10ml (2 tsp) PnP Paprika
  • 250ml (1 cup) dry white wine (optional)
  • 45ml (3 tbsp) PnP Garlic Peri-Peri Sauce
  • 1 x 400g tin PnP Chopped Peeled Tomatoes
  • 1 fresh/dried bay leaf
  • 125ml (½ cup) PnP Fresh Cream
  • 5ml (1 tsp) PnP White Sugar
  • 30g PnP Salted Butter
  • 250g PnP Fresh Chicken Livers, patted dry
  • salt and freshly ground black pepper, to taste
  • Mealie-meal gnocchi
  • 500ml (2 cups) water
  • 60g PnP Maize Meal
  • 3 (about 500g) PnP Potatoes, peeled, boiled and mashed
  • 1 PnP Extra Large Free Range Egg, beaten
  • 75g PnP Cake Wheat Flour, sifted + extra, to dust
  • 100g PnP Salted Butter
  • roasted vine tomatoes, to serve
  • small handful fresh flat-leaf parsley, to garnish



For the chicken livers, heat 15ml (1 tbsp) of the olive oil in a medium saucepan over low heat. Gently sauté the onion and garlic until the onion is soft, 5 minutes. Add the paprika and wine, if desired, increase the heat to high and boil the mixture, uncovered, 10 minutes. Add the peri-peri sauce, tomatoes, bay leaf, cream and sugar, and simmer gently, 20 minutes.


While the sauce is simmering, heat a frying pan over high heat. Add the remaining 15ml (1 tbsp) olive oil and melt the 30g butter. Brown the chicken livers until almost cooked through, 3 minutes. Add the livers to the sauce and season well. Set the sauce aside while making the gnocchi.


For the gnocchi, place the water in a medium saucepan and bring to a boil over high heat. Add the maize meal and whisk continuously until thick and the mixture comes away from the sides of the pot, 15 minutes.


In a bowl, combine the mashed potatoes, maize-meal paste and egg. Beat to a smooth paste, then add the flour and knead gently to combine.


Place the dough on a floured surface and divide into 3. Roll each piece into a long cylinder, about 1,5cm thick. Cut pieces of gnocchi, about 1cm long, from each cylinder.


Bring a large pot of salted water to a boil. Boil the gnocchi pieces until they float to the top of the water, 1 minute. Drain and set aside.


Heat the 100g butter in a large frying pan over high heat. Fry the gnocchi in batches until golden and season well.


To serve, toss the gnocchi through the warm peri-peri sauce. Garnish with roasted vine tomatoes and some sprigs of flat-leaf parsley.

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