The Big Ital­ian – gnoc­chi with basil and tomato

Isis Town and Country - - Life | Easy Eating -

Serves 4 In­gre­di­ents

3 se­bago pota­toes 2 red onions, peeled and roughly chopped, 1 gar­lic clove, peeled Olive oil, for driz­zling Sea salt and freshly ground black pep­per 90g quinoa flour, 1 egg 100g grated parme­san Pinch of nut­meg, 6 tbs but­ter or dairy-free mar­garine 115ml tomato pas­sata Hand­ful of pine nuts, toasted Hand­ful basil

Method

Pre­heat oven to 180C. Grease and line a bak­ing tray. Wash and peel the pota­toes and boil in a saucepan of lightly salted water over medium heat un­til it reaches a boil. Drain and leave to cool, then mash and set aside. Place the onion and gar­lic in the pre­pared tray, driz­zle gen­er­ously with oil, sea­son with salt and pep­per and bake for 15 min­utes or un­til soft­ened and start­ing to golden. Place the mashed potato, onion, gar­lic (re­move the skin af­ter roast­ing), quinoa flour, egg, parme­san, nut­meg, salt and pep­per in a large mix­ing bowl and mix with your hands un­til well-com­bined. Form the dough into ta­ble­spoon­ful balls. Bring a large saucepan of salted water to the boil over medium heat. Drop 3–4 gnoc­chi at a time into the water, lower heat to a sim­mer and cook for 3–4 min­utes, un­til the gnoc­chi rises to the sur­face. Re­move with a slot­ted spoon and keep warm, while you cook rest of the gnoc­chi in batches. Melt the mar­garine/ but­ter in a saucepan over medium heat. Add the tomato pas­sata and a pinch of salt. Cook for 3 min­utes un­til the pas­sata is bub­bling. Toss the gnoc­chi gen­tly through the hot pas­sata and add the toasted pine nuts and basil. Sea­son to taste and serve im­me­di­ately on a plat­ter gar­nished with basil.

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