Crispy Gnocchi on a Roasted Tomato Base

with Whipped Ricotta, Herb Oil & Pickled Red Onion

Ingredients

Gnocchi

• 500 g potato gnocchi
• 1.5 tbsp olive oil
• 1 tbsp butter
• 1 clove garlic, finely sliced
• Pinch chilli flakes
• Small squeeze lemon juice
• Salt & black pepper

Roasted Tomato Base

• 300-400 g cherry tomatoes, halved
• 4 garlic cloves
• 1 tbsp olive oil
• Salt & black pepper
• Pinch of sugar
• Splash of apple cider vinegar

Whipped Lemon Ricotta

• 250 g ricotta
• 1 tbsp olive oil
• Zest of 1 lemon
• Small squeeze lemon juice
• Pinch of salt

Herb Oil

• Handful of parsley and basil
• 4-5 tbsp olive oil
• Pinch of salt

Quick Pickled Red Onion

• 1/2 red onion, thinly sliced
• 2 tbsp vinegar
• 1 tsp sugar
• Pinch of salt

Garnish

• 2 tbsp pine nuts
• Parmesan, finely grated
• Fresh basil or parsley leaves
• Black pepper

Method

Roast the Tomatoes

1. Preheat oven to 220°C / 430°F
2. Add halved cherry tomatoes skin side up, along with garlic cloves to oven tray
3. Drizzle with olive oil and season with salt and pepper
4. Roast for 20-25 minutes until blistered and lightly charred

Make the Pickled Onion

1. Thinly slice the red onion
2. Combine with vinegar, sugar and salt
3. Toss well and set aside

Make the Herb Oil

1. Blend parsley and basil with olive oil and salt until smooth
2. Optional: strain through a sieve for a smoother finish
3. Set aside

Make the Whipped Ricotta

1. Combine ricotta, olive oil, lemon zest, lemon juice and salt
2. Whisk or blend until smooth and creamy
3. Set aside

Toast the Pine Nuts

1. Add pine nuts to a dry frying pan over medium heat
2. Toast while stirring until golden and fragrant
3. Remove immediately and set aside

Cook the Gnocchi

1. Bring a large pot of salted water to the boil
2. Add gnocchi and cook until they float to the surface
3. Remove and spread onto a tray or plate to dry slightly

Blend the Tomato Base

1. Add roasted tomatoes and garlic to a blender
2. Blend until mostly smooth
3. Adjust with salt, pepper, sugar and vinegar if needed

Crisp the Gnocchi

1. Heat olive oil & butter in frying pan over med-high heat
2. Add gnocchi, cook until golden & crisp, turning occasionally
3. Add sliced garlic and chilli flakes
4. Finish with a small squeeze of lemon juice

Plate the Dish

1. Spoon tomato base onto the plate
2. Top with crispy gnocchi
3. Add a quenelle or swipe of whipped ricotta
4. Drizzle with herb oil
5. Scatter over pickled onion and toasted pine nuts
6. Finish with grated parmesan, fresh herbs and black pepper