WITH TOMATO, WHITE WINE AND BASIL
• 2kg large russet or desiree potatoes
• 2 egg yolks
• 100g parmesan cheese
• 300-400g baker's flour
• Tomato Sauce:
• 2kg very ripe tomatoes (Roma, cherry and grape)
• 200ml dry white wine
• 1 tsp salt
• 1 tsp castor sugar
• 30g basil leaves attached to stem
1. Bake potatoes at 180-200C for 1.5 to 2 hours, until the skin starts to crisp and a knife pushes easily into the centre. 2. Cut potatoes in half and scrape out soft flesh. Grate in a Mouli.
Tip: If you don't have a Mouli, use a grater, but you'll need to grate quite quickly or the potatoes can turn into thick goo!
3. Lightly flour a clean surface and spread out the grated potato. Finely grate parmesan onto potato, then add the two egg yolks.
4. Slowly mix all ingredients together, adding a little flour with each turn, until gnocchi dough is smooth and no longer sticks to the bench. Approximately 6 mins.
5. Divide into 10 even-sized portions. Roll each with a little flour into long threads until about 1.5cm in diameter, then cut into 1cm lengths to create pillowshaped gnocchi.
6. Once you have 2-3 threads, blanch gnocchi in boiling salted water for about 1 minute.
7. Refresh gnocchi in iced water before straining. Toss in a little olive oil and set aside in the chiller until needed.
1. Cut the tomatoes into 1cm pieces and place in a bowl.
2. Add white wine, salt, sugar and basil. Crush and massage the tomatoes with your hands to mix flavours together. 3. Meanwhile, in a heavy-based pot, heat olive oil on high heat until very hot. Toss in the tomato mixture and cover. Stir every minute or so to help tomatoes break down slightly.
4. Take off the heat and keep warm.
1. Heat a heavy-based skillet and add a
small amount of olive oil.
2. Season the gnocchi with sea salt and pan fry until golden brown on both sides and slightly crispy.
3. Take pan off heat and add 2 large spoonfuls of tomato sauce to the pan. Toss 2-3 times and plate immediately. 4. Garnish with fresh basil leaves and olive oil on the side.