Gnocchi with Burnt Butter and Tomato

Ingredients

3 large potatoes (900g), peeled, chopped coarsely
1 clove garlic, crushed
2 tablespoons milk
2 egg yolks
1/3 cup (25g) finely grated parmesan cheese
1 cup (150g) plain flour, approximately
100g butter, chopped coarsely
1/3 cup baby basil leaves
3 medium egg tomatoes (225g) chopped coarsely
 

Preparation time: 40 minutes (plus refrigeration time)
Cooking time: 25 minutes

Serves 4

Method

Boil or steam potato until tender; drain. Cool potato slightly, mash with a masher, ricer or mouli until smooth; stir in garlic and milk. Stir in egg yolks, cheese and enough of the sifted flour to form a firm dour.

On a lightly floured surface, roll a quarter of the dough into 2cm thick log. Cut log into 1.5cm lengths and shape into an oval. Press and roll dough with a floured fork to mark one side of gnocchi. Place on lightly floured tray in single layer. Repeat with remaining dough. Cover; refrigerate 1 hour.

Cook gnocchi, in batches, in large saucepan of boiling water about 3 minutes or until they float to the surface. Remove with a slotted spoon; drain well.

Meanwhile, melt butter in a medium frying pan, add basil leaves; cook until crisp. Remove basil from pan with a slotted spoon; drain on absorbent paper. Add tomato; cook, stirring, until tomato softens.

Combine drained gnocchi and tomato mixture in large bowl, toss gently. Divide amoung serving dishes, sprinkle with basil. Serve with extra grated parmesan, if desired.

 Per serving: 26.2g fat; 2203kj (526 Cal)

TIP: Uncooked gnocchi can be made six hours ahead.