- 300g cherry tomatoes
- about 40 gnocchi
- olive oil
- 2 cloves garlic, finely chopped
- 2 tbsp baby capers, (rinsed)
- 1 bunch rocket leaves
- 4 tbsp olive oil
- 1 packet buffalo mozzarella
- 10 basil leaves, chopped f
- freshly ground pepper
- Parmesan, for grating
The sauce that is served with the gnocchi here is similar to a warm vinaigrette. The capers provide the acidity and the saltiness which balances the softness of the potatoes, the freshness of the semi dried tomatoes and the lusciousness of the buffalo mozzarella. Add a handful of rocket and you have a dish full of textures and flavours.
Preheat the oven to 100˚C, 80˚C Fan, 225˚F, Gas ¼.
To make semi-sundried tomatoes: Cut each tomato in half and lay on a baking tray. Sprinkle with sea salt and drizzle over some olive oil. Bake for 1 hour or until the tomatoes are semi-dried. These tomatoes will hold in the fridge for a couple of weeks.
To pan fry the gnocchi : Heat 2 tablespoons of olive oil and add the gnocchi (you will probably have to fry them in two batches). Sauté until golden brown on both sides.
Remove them from the pan.
Heat another tablespoon of olive oil in the pan and add the garlic. Cook gently without colouring for about 30 seconds before adding the capers and oven-dried tomatoes. Warm over the heat and then return the gnocchi to the pan. Toss the gnocchi and tomatoes together gently. Break the mozzarella into chunks with your hands and add to the pan along with the basil. Remove the pan from the hob. The mozzarella will soften slightly with the residual heat but will remain in chunks. Spoon the gnocchi onto plates and sprinkle with a generous dusting of Parmesan. Finish with a grinding of black pepper.
Drizzle olive oil lightly over the rocket and scatter over the dish.
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