Bastia-style storzapretti (Corsican gnocchi)

2 HOURS 15 MINUTES + CHILLING + FIRMING SERVES 4-6 | EASY | V

The island’s own gnocchi. olive oil 2 tbsp swiss chard 200g, shredded firm ricotta 500g (see cook’s notes) mint a small bunch, finely chopped eggs 2 plain flour 6 tbsp, plus extra for dusting tomato sauce 600ml (see right), hot hard Corsican cheese, parmesan or veggie alternative, a large handful, grated TOMATO SAUCE

onion 1, finely chopped shallot 1, finely chopped olive oil 2 tbsp ripe tomatoes 3 large (about 750g), finely diced

olive oil 2 tbsp

garlic 3 cloves, finely chopped basil a bunch, leaves picked and chopped tomato purée 1 tbsp bay leaves 3 thyme a few sprigs caster sugar Ω tbsp bouquet garni (a bay leaf, thyme sprig and rosemary sprig tied together)

• To make the tomato sauce, put 1/2 the onion, 1/2 the shallot, 1 tbsp olive oil and all the remaining sauce ingredients, except the bouquet garni, into a bowl with lots of seasoning and mix well. Cover and chill for at least 4 hours.

• Heat the remaining 1 tbsp of olive oil in a large pan, add the remaining onion and shallot, and cook until soft and starting to caramelise. Add the tomato sauce, the bouquet garni and 500ml of water. Bring to the boil, reduce to a simmer and cook, half covered, for 1 hour. Remove the bay leaves, thyme and bouquet garni, and blend in a food processor until smooth. This will make more than you need but, kept in sterilised jars, it will keep for 1 month in the fridge or you can freeze it.

• Heat the 2 tbsp olive oil in a large frying pan and fry the swiss chard for 5-6 minutes or until wilted, then put into a colander and drain thoroughly. Once cool enough, use clean hands to squeeze out all of the moisture.

• Put the ricotta into a bowl and mash well, then add the mint, eggs and flour, and stir through the swiss chard. Use slightly wet hands to form the dough into 4cm rounds or ovals. Dust them well in flour then put onto a clean tea towel, dusting with more flour, and leave for 1 hour to firm.

• Heat the oven to 170C/fan 150C/gas 3Ω. Bring a large pan of water to the boil, lower in the dumplings and cover with a lid. Cook for 2 minutes or until they have risen to the surface, then drain.

• Pour 600ml of the hot tomato sauce into an ovenproof dish (about 30cm in diameter), add the dumplings, scatter with grated cheese and bake for 15 minutes.

COOK’S NOTES

You can buy firm ricotta from Italian delis or you may be able to order it from a cheesemonger. If not, use regular ricotta – tip it into a muslin-lined sieve and leave to drain overnight in the fridge.