I love these homemade gnocchi with fragrant, chunky, roasted tomatoes, but they’re also delicious with lots of different sauces.
- 600 g (1 lb 5 oz) cherry tomatoes, in mixed colours if available
- 200 g (7 oz) truss tomatoes, quartered
- 1 red onion, sliced into thin strips
- 3 tbsp olive oil
- 8 garlic cloves, skin on
- 1 handful rosemary leaves
- 1 large handful basil leaves, plus extra to serve
- 1.5 kg (3 lb 5 oz) kipfler (fingerling) potatoes, peeled
- 3 tbsp olive oil, plus extra for pan-frying
- 350 g (12½ oz/2¹⁄³ cups) plain (all-purpose) flour, plus extra for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 200°C (400°F). To roast the tomatoes, place them in a large baking dish with the onion and olive oil. Toss well to coat, season with salt and pepper and roast for 20 minutes. Remove the baking dish from the oven, turn the tomatoes, and add the garlic cloves and rosemary. Roast for another 20 minutes, or until the garlic is soft and the tomatoes are shrivelled and golden. Squeeze the garlic cloves out of their skins (let them cool a bit first as they’ll be hot), then toss the softened cloves as well as most of the fresh basil with the tomatoes. Discard the garlic skin and reserve a few basil leaves for garnishing.
- Meanwhile, make a start on the gnocchi. Place the potatoes in a saucepan of cold water and bring to the boil. Cook for 15 minutes, or until tender when tested with a fork. Drain completely, then return the potatoes to the pan over low heat and toss for a minute to remove the moisture. Add the olive oil and mash well until the potato is smooth and all the lumps have been removed. Add the flour and mix well to combine. Taste the gnocchi dough and ensure it’s seasoned well.
- On a lightly floured surface, roll the dough into long rolls about 2 cm (¾ inch) thick. Use a sharp knife to cut each roll into 1-cm (½-inch) pieces.
- Bring a large saucepan of salted water to the boil. Once the water is bubbling, gently add one-third of the gnocchi pieces. After about a minute, when the gnocchi rise to the surface, remove them with a slotted spoon and allow to cool on a tray. Cook the remaining two batches of gnocchi in the same way and allow to cool.
- Heat a large, non-stick frying pan over medium heat with an extra drizzle of olive oil. Fry the gnocchi in two batches, cooking on each side for a few minutes until golden and crisp.
- Add the gnocchi to the roasted tomato mixture and season to taste. Garnish with basil and serve.
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99