Gnocchi with Tomatoes
I think its true to say that once you have tried homemade gnocchi, the little Italian potato dumplings, it's difficult to go revert to ready made ones. Surprisingly easy to make, they are particularly delicious alongside roast tomatoes, basil and some shaved parmesan. The key is not to overwork the dough, and keep the quantity of flour when rolling to a minimum.
Credit for the gnocchi recipe goes to Felicity Cloake, whose Guardian column is well worth a read.
Serves 4
Ingredients
1kg Desiree potatoes
Fine salt
350g plain flour
2 small eggs (beaten)
1 packet of cherry tomatoes, still attached to the vine
Olive oil
Handful of basil
Salt and pepper
Parmesan to serve
Preheat the oven to 190C. Wash and dry the potatoes, prick all over with a skewer. Bake for around an hour until cooked through.
Remove from the oven, and when cool, peel off the skin and discard. Scatter 250g of flour and 1/2 tsp salt on a clean counter. Push the potatoes through a potato ricer or through a metal sieve onto the flour. Make a well in the centre and add the eggs. Mix together until it comes together into a soft dough. Add more flour if too sticky.
Clean the work surface, dust with a little more flour and roll it into a rough square about 1.5cm thick. Divide into 1.5cm wide strips and roll into sausage shapes. Cut into 1cm pieces, roll into oval shapes and press into each with a fork, so there are indentations on one side. Put the gnocchi onto a floured tray.
Meanwhile, put the cherry tomatoes into a baking tray and drizzle with olive oil, until they are all coated evenly in a small amount. Sprinkle with salt and pepper and roast in the oven for around 20-30 mins until they are just collapsing.
Bring a large pan of salted water to the boil, turn down to a simmer and tip in half the gnocchi. Stir and wait for them to rise to the surface, count to 10 and remove with a slotted spoon. Toss in a little olive oil, salt and pepper. Serve with the tomatoes and the juice from the roasting pan. Top with basil and grated parmesan.