RICOTTA GNOCCHI WITH SALAMI

SERVES 4 PREP 15 MINS COOK 30 MINS COST $$$$$ 500g baby roma tomatoes 2 tbsp extra-virgin olive oil 2 garlic cloves, crushed 2 tsp dried oregano leaves 2 tsp white balsamic vinegar ½ tsp dried chilli flakes 500g full-cream ricotta 1 ½ cups grated parmesan, plus extra ¼ cup, shaved 1 egg, lightly beaten 2 tbsp chopped basil, plus extra ¼ cup leaves 1 cup plain flour 100g thinly sliced hot salami, halved 250g mascarpone

1 Preheat oven to moderate, 180°C. Line a 25 x 35cm oven tray with baking paper.

2 Combine tomatoes, oil, garlic, oregano, balsamic and chilli in a medium bowl. Season. Spread mixture onto a prepared tray. Bake 15 mins or until lightly browned.

3 Meanwhile, place ricotta in a bowl. Stir in grated parmesan, egg and chopped basil. Season well. Add enough flour to mix to soft dough. Do not over-mix. Divide dough in half. Roll each half on a lightly floured work surface into a 2cm thick rope. Using a floured butter knife, cut dough into 2cm lengths.

4 Cook gnocchi in two batches in a saucepan of boiling salted water. Once gnocchi rise to the surface, cook 1 min. Using a slotted spoon, transfer gnocchi to oven tray with tomatoes. Stir gnocchi through tomato mixture. 5 Preheat grill on high. 6 Top gnocchi with salami and dollops of mascarpone. Grill 10 mins or until browned lightly.

7 Serve topped with extra parmesan and basil.