28 Sep Potato gnocchi with tomato butter and parmesan
1 kg Potato (approx. 1.5kg raw)
250g 00 flour
30g Extra virgin olive oil
20g Sea salt
Place whole potatoes onto oven tray full of rock salt. Bake on top of salt at 180c for 1 hr or until completely soft. Cut potatoes and scoop out flesh, pass through drum sieve or fine mouli whilst hot (keep potatoes hot!!)
Mix all remaining ingredients together (reserve approx. 10% of flour) by hand until a soft dough has formed being careful not to overwork the dough. May need more flour if mixture is too sticky. Roll out into logs as thick as your finger, lightly dusting with flour, cut into 2cm lengths. Cook in boiling water until they float, plunge straight into iced water. To store, toss with veg oil before refrigerating.
800g Crushed tomatoes
100g Burnt butter
¼ bn Basil
1 tbsp Sea salt
¼ tsp Black pepper
1 tsp Caster sugar
Bring tomatoes and basil to a simmer in a pot. Simmer for 10 minutes, scoop out the basil, slowly whisk in the hot burnt butter. Add remaining ingredients and adjust seasoning if necessary.
150 g Grated parmesan, freshly grated REAL parmesan not the junk on the shelf!
Evenly spread parmesan onto an oven tray lined with baking paper. Bake at 170c for approx. 8 minutes until lightly golden. Pull paper off the tray on the bench and let cool. It has been cooked enough if it goes crispy once at room temp, if still soft, return to tray and bake for a further few minutes.
To serve, heat a non stick fry pan over medium high. Add splash of vegetable oil to pan and add gnocchi being careful not to overcrowd the pan. A single layer with room in between works best. Leave for 30 seconds to obtain a nice golden crust and toss onto other side, cooking for a further minute or two to ensure the gnocchi is heated through. Repeat with desired amount of gnocchi.
Place tomato butter into the bottom of a bowl, top with gnocchi, shards of parmesan crisp, and fresh basil leaves. Enjoy!