Gnocchi Sorrento

Need

• The Tomato Basil Sauce

• 500 Grams plum grape tomatoes
• 2 Pinches pink salt flakes BUY
• black pepper
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 200 Grams bocconcini
• 1 Handful basil fresh leaves

• The Gnocchi

• 600 Grams large royal blue potatoes, peeled and cubed evenly
• 1 eggs lightly whisked
• 1 Cup bakers or strong flour approximately, depends on your potatoes. And extra to dust.
• pink salt flakes and pepper to taste BUY
• 1/4 Cup parmesan cheese finely grated
• 1/4 Cup semolina

Do

1  

To make the sauce, preheat oven to 200°C. Place tomatoes in a baking dish, sprinkle with salt and pepper and drizzle with EVOO. Roast for 20-25 minutes or until starting to pop and wrinkle. Let cool a little then slightly mash with fork or masher to release the juices. Pour into a fry pan. And place over low heat to keep warm while you boil the gnocchi.

2  

To make the Gnocchi, boil the potatoes until cooked. Drain well and put through a ricer or mash.

3  

Turn out onto a floured surface and leave to cool for 10 minutes.

4  

Pour egg, flour, seasoning and cheese on top and combine very gently using a chopping motion with a plastic scraper. Do not stir or smear the mixture. Gently form into a log.

5  

Flour a clean bench and taking small bits at a time, roll gently into a sausage shape and cut into pieces. Place onto a semolina sprinkled board.

6  

Drop gnocchi in batches into rapidly boiling water. As soon as they start to rise to the surface scoop out with a slotted spoon and drop into the tomatoes, it's fine for some of the cooking water to get in, it'll just add to the sauce. Ensure water is boiling again before adding more gnocchi. Continue boiling gnocchi until they're all cooked. Remove from heat.

7  

Gently toss gnocchi in the sauce to combine. Add torn bocconcini and fresh basil. Top with lashings of parmesan. Eat straight away!

8  

If you want to pan fry the gnocchi instead of boiling, heat up EVOO in a pan and add 1 tablespoon of butter. When hot, pan fry gnocchi in batches. Wait for one side to brown before carefully turning them over.