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Nonna’s Gnocchi with heirloom tomatoes
We love this indulgent pasta recipe by Adam D'Sylva.
1kg desiree (organic) potatoes, unpeeled
250g plain (organic) flour, plus extra for dusting
500g heirloom tomatoes
3 cloves Australian garlic
3 sprigs basil
Cobram Estate Ultra Premium Reserve Picual Extra virgin olive oil
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Cover potatoes with cold water and bring to the boil. Simmer until potatoes became soft(test with a skewer). Drain well, set aside to cool. Peel potatoes and place through a ricer.
On the a bench add flour to potatoes and bring mixture together, be careful not to add to much flour as the gnocchi will become too hard.
Lightly flour bench and roll out dough. Cut dough into strips and roll into logs. Cut into desired size.
Bring a large pot of water to the boil, season well with salt, add gnocchi. As they cook, gnocchi will rise to the surface, cook for a further 15 seconds then remove. Add to sauce.
In a pot sweat garlic with olive until aromatic. Add tomatoes and peas, cook for a few minutes until tomatoes are slightly softened season with salt and pepper add basil at the end.