Ricotta gnocchi with salami

SERVES 4 PREP + COOK TIME 40 MINUTES

500g baby Roma or cherry tomatoes 2 tablespoons extra virgin olive oil

2 cloves garlic, crushed

2 teaspoons dried oregano leaves

2 teaspoons white balsamic vinegar ½ teaspoon dried chilli flakes

500g full-cream firm ricotta

1½ cups (120g) finely grated parmesan

1 egg, beaten lightly

2 tablespoons chopped fresh basil

1 cup (150g) plain flour, approximately

100g thinly sliced hot salami, halved

250g mascarpone

½ cup (40g) finely grated parmesan, extra ¼ cup loosely packed fresh basil leaves, extra

1 Preheat oven to 180°C (160°C fanforced). Line a 25cm x 35cm oven tray with baking paper.

2 Combine tomatoes, oil, garlic, oregano, balsamic and chilli in a medium bowl; season. Spread mixture onto prepared tray. Bake for 15 minutes or until lightly browned. 3 Meanwhile, place ricotta in a medium bowl. Stir in parmesan, egg and basil; season. Add enough flour to mix to a soft dough; don’t over-mix. Divide dough in half. Roll each half on a lightly floured work surface into 2cm thick logs. Using a floured butter knife, cut dough into 2cm lengths.

4 Cook gnocchi in two batches in a large saucepan of boiling salted water. Once gnocchi rise to the surface, cook for a further minute. Using a slotted spoon, transfer gnocchi to oven tray with tomatoes; stir to distribute gnocchi through tomato mixture. 5 Preheat grill on high.

6 Top gnocchi with salami and dollops of mascarpone. Grill for 10 minutes or until browned lightly.

7 Serve sprinkled with extra parmesan and basil.

Uncooked gnocchi suitable to freeze.