- YIELD: Serves 4 (4 Servings)
- PREP: 15 mins
- COOK: 1 hr 30 mins
- READY IN: 1 hr 45 mins
Once you have made your own gnocchi, you will never buy it again!
Ingredients
- 500 Grams Floury Potatoes (I used Desiree) peeled, washed and diced
- 1 1/2-2 Cups Plain Organic Flour (you may need more depending on how
- Pinch Salt
- 4 Cups Mixed Cherry Tomatoes
- Safflower Oil
- 2 Tsp Preserved Lemon Rind (optional- however it does give the sauce a beautiful salty/sour edge)
- 1/2 Cup Water or Stock
- Parsley To Garnish
Instructions
- Pre-heat oven to 180ºC
- Toss cherry tomatoes in a light drizzle of safflower oil and place on a baking tray
- Bake for 30-45 minutes, or until skin begins to blister and peel
- In the meantime, steam the potatoes for 15-20 minutes until soft
- Mash the potatoes and add the flour and salt
- Use your hands and work the flour into the potato (for no more than a minute)
- Turn the dough onto a floured board and knead, working quickly. If the dough is sticky, add more flour, a tsp at a time
- Allow the dough to rest for 10 minutes, and put a large pot of water on to boil
- Break the dough in quarters, and roll into 'sausages'
- Using a butter knife, cut into 2cm pieces and drop into the boiling water
- Allow them to float to the surface and then carefully add them to a large baking tray (or individual ramekins)
- Cook the batch and set aside
- Peel the burnt skin off the tomatoes, and then blend or process half of the cherry tomatoes, water and preserved lemons
- Spoon ¼ of the Cherry tomato sauce into individual ovenproof dishes, then top with gnocchi (how many depends on how big your dishes are- just divide it into quarters
- Continue until all of the gnocchi is used
- Top with extra blistered cherry tomatoes, and bake for a further 20 minutes
- The gnocchi will absorb some of the sauce, and get crispy on top- but don’t let it burn!
- Garnish with fresh parsley and a generous amount of fresh pepper
- CUISINE: Italian
- COURSE: Main Meals
- SKILL LEVEL: Moderate
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