Gnocchi with Roasted Tomatoes

Serves 4

On the battle between pasta and gnocchi, for me gnocchi wins every time! If you are thinking ‘no way they are so stodgy’ then you haven’t had gnocchi done right! This light, ‘pillow-like’ gnocchi is how it’s made in Italy and is the ultimate bowl of comfort carbs.

You can make this gnocchi recipe all year round by changing your sauce to fit the season. In autumn try pumpkin and sage sauce with toasted walnuts sprinkled on top. Or in winter make a broccoli and blue cheese sauce, finish under the grill with extra cheese for that bubbly naughtiness!

Ingredients:

• 1.4 kl of russet potatoes

• 3 egg yolks

• 100g of plain flour

• 1 tsp fine salt

• semolina for dusting

Roasted tomato sauce:

• 1 kl plum/datterini tomatoes

• 1 small sprig of thyme

• 1 small of rosemary

• 3-5 leaves of sage

• 4 peeled cloves of garlic

• 2 handfuls of basil leaves

• parmesan

• salt

• olive oil

Method

Step 1: Cook Potatoes

Preheat the oven to 200oC

Wash your potatoes and place them on a wire rack on top of a baking tray so that they bake evenly. When you are able to pierce them with a fork without resistance, remove them from the oven. Whilst hot cut them in half to let the steam escape for a few minutes.

Step 2: Make gnocchi

When your potatoes are still hot, scoop out the insides and push them through a ricer onto a clean work surface. Sprinkle the 100g of flour, 1 tsp of salt and pour over the 3 egg yolks. Mix all together and until it resembles a dough, then knead for a few minutes until smooth.

*Keep your potato skins and brush them with olive oil and sprinkle with salt and pop them back in the oven until crispy. Dunk them into my Herby Aioli dip or make mini quiches with them!

Step 3: Shape gnocchi

Taking one small piece of gnocchi dough at a time onto a lightly dusted surface, roll out in a long log about 1 inch wide. With a clean knife cut them into little squares, wiping every couple of cuts to prevent them from sticking to the knife. Gently place them onto a dusted tray with semolina and place to one side.

Step 4: Roast tomatoes

Wash your tomatoes and place them onto a lined baking tray with 1 sprig of thyme, rosemary and a few leaves of sage. Crush your 4 garlic cloves and add to the tomatoes, along with salt and olive oil. Bake at 180 oC for 20 minutes until blistered.

Step 5: Get sauce ready

Place a large pan of water on the stove and bring to the boil.

In 2 large frying pans equally separate the tomatoes, discarding the herbs. To the pan add 1 handful of basil leaves in each pan, along with olive oil and as much parmesan as you desire. Slightly crush the tomatoes in the pan on a low heat.

Step 6: Cook gnocchi

Once the large pan of water is boiling season well with salt. With one quick motion gently tip your gnocchi into the water. Turn the heat up on your sauce pans. When the Gnocchi floats to the top, using a spider or slotted spoon remove them from the water and place into the sauce. Carefully give them a couple of tossed then generously plate up with an extra grating of parmesan, of course!