Basil potato gnocchi with roasted exotic tomatoes


I got very excited last week about the Woolworths Exotic tomatoes that I found at my local Woolworths Food.  Not only were they incredibly pretty, but tasty as well.  I used them in my Mixed Tomato, basil and pea garden salad, which was very popular, and decided that they would also be perfect for #meatfreemonday. So, with little further ado, here is my recipe for potato gnocchi with roasted exotic tomatoes.

This recipe gives 3-4 portions:

Potato gnocchi:

3 medium to large potatoes, cooked and skins removed

1 scant cup flour, sifted

1 egg

Salt to taste

Once the potatoes are cooled, mash it very finely but do not use a blender. Add the egg and salt and mix well with a spoon.  Add the flour to the potato mixture and gently mix through (you do not want to over mix in order to keep the gnocchi light and fluffy). Once the flour has been incorporated, remove a handful, and gently role it into a sausage shape on a lightly floured surface.  Cut 1 cm pieces off the potato sausage (they should be shaped like little pillows), and lightly press with a fork.  Once you have made all the gnocchi, bring a pot of water to boil on the stove and add the gnocchi to the boiling water. As soon as the gnocchi floats to the surface, they are ready and can be removed with a slotted spoon and place in a colander in order to drain any excess water.  Set aside.

Roasted tomatoes:

1 green tomato (a specific type of tomato, not an unripe red tomato), cut into wedges

2 pink tomato, cut into wedges and halved

handful vine-ripened tomatoes, halved

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

Preheat the oven to 200 degrees Celsuis.  Toss the tomatoes with the olive oil, salt and pepper and place on a roasting tray.  Place in the oven and roast for 20 minutes or until done.  Remove for the oven and set aside.

Dish assembly:

2 tablespoons fresh, finely chopped basil

1 tablespoon olive oil

cooked gnocchi

roasted tomatoes

Heat a dash of olive oil in a pan.  Add the gnocchi, and fry for 3-5 minutes. Add the basil and fry for another 2-3 minutes. Remove form the heat, and add the tomatoes. Toss lightly and serve. I served my gnocchi with freshly grated parmesan.

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