Basil Gnocchi

Time: Gnocchi 1hr 20 minutes, Sauce 20 minutes Level: Moderate · Makes 6

  • 6 medium potatoes (Ami)
  • olive oil
  • 1 cup of fresh basil leaves
  • sea salt and ground black pepper
  • 1 free range egg yolk
  • 1 cup of cake flour

Preheat your oven to 220ºC. Rub potatoes with olive oil and prick with a fork. Arrange the potatoes on an oven tray and bake for an hour or until the potatoes are cooked. Allow them to cool for a few minutes and then scoop out the flesh into a bowl and mash until the potato has a smooth texture. Add the finely chopped basil, a teaspoon of salt, ground black pepper, the egg yolk and the flour and knead until the mixture has a dry, doughy consistency. If it still feels a little wet add a little extra flour. Once you have perfected your dough, divide it into 3 batches and roll each of the batches into long thin sausages. Cut the potato sausages into 2.5cm pieces. Place the pieces on a well-floured board and allow to rest in a fridge for 20 minutes. When you have made the sauce for the gnocchi, bring a saucepan of salted water to boil and cook your gnocchi for 4 minutes or until it floats on the top, remove with a slotted spoon. Serves six.

Roasted Rosa Tomato Sauce:

  • 1 punnet of Rosa tomatoes
  • olive oil
  • salt and pepper to season
  • 2 medium onions, peeled and sliced
  • 3 cloves of garlic
  • 250ml fresh cream
  • generous handful of basil, rinsed and coarsely torn
  • 1 tsp balsamic vinegar
  • 1/2 tsp brown sugar
  • Parmesan for garnish

Preheat the oven to 200ºC. Toss the tomatoes in a little olive oil and season with freshly ground pepper and salt and roast for 10 minutes. Once roasted remove from the oven and set aside. Gently fry the onions until translucent then add the chopped garlic, roasted tomatoes, cream and basil. Stir well and press down on some of the tomatoes that they burst. Season with salt and pepper and add the balsamic and sugar. Pour over the gnocchi and garnish with Parmesan shavings.

Sauvignon Blanc complements this dish.

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Recipe by Diane Heierli · Photography by C&D Heierl