This super simple pan roasted tomato sauce creates a wonderfully comforting dish that requires very little work. The oven is already on for the gnocchi and the tomato simply takes advantage of this heat as it transforms into a delicious sauce, ready to adorn the crisped gnocchi.

The salted cooking water is used to loosen the tomato sauce as while it is stirred through the gnocchi. For this reasons I often don’t add more salt to the finished dish before serving. If you aren’t sure of how salty your cooking water is then it is a good idea to taste the sauce before you plate up, adding seasoning if you feel it needs it.

Serves 4
Ingredients
GNOCCHI
975 g Sebago potatoes
400 g ricotta
225 g plain flour
2 eggs, lightly beaten.
Salt
40 g butter
Parmesan, to serve
PAN ROASTED TOMATO SAUCE
750 g cherry tomatoes
9 garlic cloves
Drizzle of olive oil

Directions
1. Pre-heat the oven to 190 C. Place the unpeeled potato directly on the oven racks and bake for about 1.5 hours until the potatoes are soft when pierced with a metal skewer.
2. At the same time, place the tomatoes and unpeeled garlic cloves onto a foil-lined tray, toss with a little olive oil and then place in the oven. Check the tomatoes at about the 1 hour mark to see if they are nicely blistered. The garlic cloves should also have completely softened. If done, remove from the oven and, using a fork, squeeze out the roasted garlic before mashing the tomato and garlic together to form a chunky paste. Continue cooking the potato as instructed above.
3. Once done, remove the potatoes from the oven and while they are still hot, cut them in half and pass them through a potato ricer in to a large mixing bowl, discarding the potato skins.
4. Add the ricotta, flour, eggs and season with plenty of salt. Mix with your hands until everything is just combined.
5. Tip onto a clean work bench and divide the mixture into 4 equal portions. Roll each portion into logs that are approximately 1.5 cm in diameter. Cut into 2.5 cm lengths and and cook in 2 batches, in a large saucepan of boiling salted water until the gnocchi float to the surface (approx. 2 minutes). While the gnocchi is cooking melt the butter in a large fry pan.
6. Remove the gnocchi from the boiling water with a slotted spoon and place them in the fry pan to crisp up.
7. Once the gnocchi has been crisped add the roasted tomato paste and about 125 ml of the gnocchi cooking water. Gently stir everything together, coating the gnocchi in the sauce that is created from the tomato paste and reserved cooking water.
8. Serve in bowls with a good shaving of parmesan.

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