Parisienne gnocchi with tomato confit

serves / 4 prep / 20 minutes cook / 1 hour 20 minutes

Ingredients

100g unsalted butter

150g (1 cup) plain flour

3 eggs

1 tsp salt

Pinch of freshly grated nutmeg

60g (3⁄4 cup) finely grated parmesan, plus extra, shaved, to serve

Sage leaves, fried, to serve

4 thin slices prosciutto, torn, to serve

CONFIT TOMATOES:

2 pkts (250g each) trussed mini roma tomatoes

3 large sprigs fresh sage

250ml (1 cup) extra-virgin olive oil

1. For confit tomatoes, preheat the oven to 150C/130C fan-forced. Place tomatoes in a single layer in a small ovenproof dish. Add the sage and cover with the oil. Cook for 1 hour or until tomatoes are very soft.

2. Meanwhile, heat butter and 2⁄3 cup water in a medium saucepan over medium heat, stirring, until butter is melted. Add flour. Beat with a wooden spoon for 2 minutes or until mixture leaves the side of the pan. Set aside to cool slightly. Transfer to a bowl.

3. Use electric beaters to beat eggs into the flour mixture, one at a time, until well combined. Beat in salt, nutmeg and 1⁄2 cup parmesan. Spoon mixture into a piping bag fitted with a plain 1cm nozzle.

4. Bring a large saucepan of water to a simmer. Pipe a quarter of the gnocchi mixture directly into the water, cutting it off at 2cm lengths. Simmer for 3 minutes. Use a slotted spoon to transfer gnocchi to a bowl of iced water. Continue with remaining mixture.

5. Increase oven temperature to 200C/180C fan-forced. Grease a heatproof dish. Place drained gnocchi in prepared dish. Gently add tomatoes to dish. Drizzle with 1⁄3-1⁄2 cup confit oil. Sprinkle with remaining 1⁄4 cup parmesan. Season. Bake for 20 minutes or until gnocchi is golden. Top with extra shaved parmesan, sage and prosciutto.