Tomato and Basil Gnocchi
Gnocchi has always been given the impression that it's a complicated dish and truth be told if you are rolling your own Gnocchi it really is a hard dish to get the consistency correct.
But in this recipe, we will not be rolling our own Gnocchi but rather concentrate on a simple tasty hearty good old fashioned pasta dish. Now for those that don't know Gnocchi is a potato pasta that has the ability to range in any sauce if used correctly.
With this dish and most of my Gnocchi dishes, I prefer them as a vegan dish because you have a good amount of starch in the dish so I always like to freshen it up and there is no better way than some tomato and basil good flavour good combination.
Tomato and Basil Gnocchi: Yields 4
- 400g Vacuum Gnocchi
- 300G Fresh tomato grated
- 150g fresh Basil
- 3 tsp salt for taste and for boiling water.
- Fill a pot of water ¾ and on a medium heat until it reaches boiling point.
- While the water is reaching temperature start grating your tomato try to avoid grating the stem of the Tomato and grate the tomato in a bowl so keep the juices.
- Once the tomato has been grated, sieve it this is to remove the tomato pips but again push down with a spoon or ladle so to get all the tomato in the bowl, wrap and put in the fridge.
- Stem your Basil leaves and put in a separate bowl, wrap and put in the fridge.
- When your water has reached boiling point, add salt and a tablespoon of olive oil.
- Then add one packet of Gnocchi this should equal to 400g, your gnocchi does not take too long to cook, once the Gnocchi is cooked it will float to the top.
- Once the Gnocchi has been cooked strain the Gnocchi and start heating a large frying pan preferably a deep pan.
- Put your frying pan on a medium heat and add some more olive oil, once the pan has reached heat remove your tomato from the fridge and add it to the hot pan, season with salt and continue stirring to avoid it burning, your tomatoes will need to reduce so to make a sauce-like texture.
- Once it has reduced add your Gnocchi and let it simmer on a medium heat for about 1 minute before adding your basil.
- Once basil has been added you cook it shaking and stirring the basil in for 30 sec this is to avoid the basil from actually getting too soft.
When plating, try to use a shallow bowl and plate with height separate the quantity of your Gnocchi evenly between 4 dishes and garnish with Basil and beetroot garnish leaves.
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