Nonna’s Gnocchi with heirloom tomatoes
Recipe by LifeStyle FOOD
We love this indulgent pasta recipe by Adam D'Sylva.
Serves 6
Ingredients
- 1kg desiree (organic) potatoes, unpeeled
- 250g plain (organic) flour, plus extra for dusting
- 500g heirloom tomatoes
- 100g peas
- 3 cloves Australian garlic
- 3 sprigs basil
- Cobram Estate Ultra Premium Reserve Picual Extra virgin olive oil
Method
- 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.
