Gnocchi Sardi with Roast Tomato Sauce
Pot for pasta water
Sharp knife for tomatoes
100g plain flour
50ml warm water
Pinch of salt
1 cup of cherry tomatoes, washed and halved
1 clove of garlic, peeled and finely sliced
1/2 tablespoon extra virgin olive oil
1/4 cup green olives, pitted and roughly chopped
4-8 basil leaves
Parmesan for shaving
For the Gnocchi
For the Roast Cherry Tomato Sauce
Preheat the oven to 200C and bring a large pot of salted water to the boil for the pasta.
To make the gnocchi, pop the flour, water and a pinch of salt in a food processor and pulse to bring together into a dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Wrap the dough tightly in cling film and allow to rest for at least 30 minutes before using.
While the dough is resting, line a baking tray with baking paper and add the tomatoes, garlic and extra virgin olive oil. Pop into the oven for 10 minutes or until the tomatoes are just starting to burst.
While the tomatoes are in the oven, divide the rested dough into four pieces, keeping the pieces not in use wrapped in cling film. Use your hands to roll the first quarter into a long sausage shape until it’s about 1 cm in diameter, and then use a knife to cut them into 1 cm lengths. Roll the little pieces of dough across the gnocchi paddle, or you can use a fork to do the same job. Dust a board or plate with flour and rest the finished gnocchi on the flour while you complete the remainder of the dough.
Once the tomatoes are ready, transfer them to a bowl large enough to hold everything and scatter the olives over the hot tomatoes.
Lift the gnocchi out of the flour and plunge them into the boiling salted water and cook until they rise to the top.
Strain them out and toss through the roast tomato sauce. Season with salt and pepper, tear in the basil and toss to combine. Serve right away with some grated parmesan.