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Gnocchi with fresh tomato sauce
Ingredients
12 plum tomatoes, halved
4 garlic cloves, crushed
grated zest of ½ lemon
1 large bunch of fresh basil, roughly torn
3 tablespoons olive oil
500g/1lb 2oz packet gnocchi
2 tablespoons tomato purée
150g/5oz packet mozzarella, drained and sliced
25g/1oz Parmesan, grated
4 garlic cloves, crushed
grated zest of ½ lemon
1 large bunch of fresh basil, roughly torn
3 tablespoons olive oil
500g/1lb 2oz packet gnocchi
2 tablespoons tomato purée
150g/5oz packet mozzarella, drained and sliced
25g/1oz Parmesan, grated
These are small dumplings made out of flour, semolina, potato or choux pastry
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Method
1. Preheat the oven to gas mark 6/200°C/400°F. Place the tomatoes, cut side up, in a large roasting tin. Sprinkle the garlic, lemon zest, half the basil and the oil over the tomatoes. Roast for 30-35 minutes or until lightly charred.2. Cook the gnocchi in a saucepan of boiling water, according to packet instructions. When cooked, remove with a slotted spoon and keep warm.
3. Mash the tomatoes to make a rough sauce. Add the tomato purée, the remaining basil and season with salt and pepper.
4. Add the drained gnocchi to the tomato sauce and transfer to a heatproof dish. Top with the mozzarella slices and sprinkle with the Parmesan. Cook for 15-20 minutes until piping hot and the cheese has melted.
TIPS
For a good short-cut, make up double quantities of the tomato sauce and freeze. This sauce can also be served with pasta or grilled chicken.
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