Hello there, fellow food enthusiasts! Today, I’m thrilled to share with you a vibrant and comforting dish that celebrates the glorious season of tomatoes: Hearty Heirloom Tomato Gnocchi with a Basil-Pine Nut Pesto. This dish is a symphony of textures and flavors, making the most of fresh, aromatic ingredients. Plus, it’s completely free from eggs, dairy, and soya, ensuring a delicious meal for everyone at home.
Now, let me confess something: I’ve always had a soft spot for gnocchi. These little potato dumplings are incredibly versatile and can be paired with just about anything. There’s something truly magical about their pillowy texture that just warms the heart and soul, especially on those ever so unpredictable British evenings.
We begin our journey with potatoes, which are baked to tender perfection before being transformed into lovely gnocchi. Trust me, the effort is worth it, and the process is quite therapeutic. While the potatoes are cooking, you’ll have the perfect chance to turn your kitchen into a hub of flavor by crafting the heirloom tomato sauce. These tomatoes, with their vibrant colors and unique sweetness, bring a wonderful depth to the sauce. Cooking them down with red onion, garlic, and a splash of balsamic vinegar creates a fragrant base that’s hard to resist. It’s quite like summing up summer in a pan!
But wait, there’s more! This dish is crowned with the star of pesto – a homemade blend of fresh basil and pine nuts, which dances together with the tang of lemon juice. This adds a fresh and nutty bite that pairs beautifully with our gnocchi and sauce.
Assembling everything is a delightful experience. Watching the vibrant heirloom tomato sauce envelop each piece of gnocchi and then drizzling it all with the vivid green pesto feels like creating a masterpiece. When plated, it looks as good as it tastes – a true feast for the eyes and the palate.
When it comes to serving, I often find myself enjoying this dish outside while the sun sets, basking in the satisfaction of having crafted something so delicious from scratch. My partner always says this meal is like a quick escape to a sunny Italian patio, an imagination we cherish while enjoying every bite.
Whether you’re a seasoned gnocchi-maker or a first-time adventurer, I encourage you to try this recipe. It’s a forgiving and rewarding meal that brings rustic charm and uncomplicated joy to the table. Not to mention, it’s a fantastic way to make use of those luscious heirloom tomatoes you picked up at the market.
I hope this dish becomes a cherished staple in your home as it has in ours, bringing warmth, happiness, and a cozy hug from the inside with every serving. Happy cooking, and enjoy!
Ingredients
For the Gnocchi:
– 800g floury potatoes (such as Maris Piper or King Edward)
– 200g plain flour, plus extra for dusting
– 1/2 teaspoon salt
For the Heirloom Tomato Sauce:
– 500g heirloom tomatoes, chopped
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 small red onion, finely chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon balsamic vinegar
– Fresh basil leaves, for garnish
For the Basil-Pine Nut Pesto:
– 50g fresh basil leaves
– 25g pine nuts, toasted
– 1 clove garlic, grated
– 60ml olive oil
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Method
1. **Prepare the Potatoes for Gnocchi**:
– Preheat your oven to 200°C (392°F).
– Wash the potatoes and prick them with a fork. Place them directly on the oven rack and bake for about 1 hour or until they are tender when pierced with a knife.
2. **Make the Gnocchi**:
– Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer or mash them until smooth.
– Add the flour and salt to the potatoes, working the mixture gently to form a dough. Avoid overworking to keep the gnocchi light.
– Divide the dough into four pieces. On a lightly floured surface, roll each piece into a long rope about 2 cm thick. Cut the ropes into 2 cm pieces to form the gnocchi. Dust with a little more flour to prevent sticking.
3. **Cook the Gnocchi**:
– Bring a large pot of salted water to a boil.
– Add the gnocchi in batches, cooking them until they float to the surface, approximately 2-3 minutes.
– Use a slotted spoon to remove them and set them aside on a tray.
4. **Prepare the Heirloom Tomato Sauce**:
– Heat olive oil in a large frying pan over medium heat.
РAdd the garlic and red onion, saut̩ing for 3-4 minutes until softened.
– Stir in the chopped heirloom tomatoes, salt, and black pepper. Let it simmer for about 10 minutes until the tomatoes break down and form a sauce.
– Add the balsamic vinegar and let it simmer for an additional 5 minutes.
5. **Make the Basil-Pine Nut Pesto**:
– In a food processor, combine the basil leaves, toasted pine nuts, grated garlic, olive oil, lemon juice, salt, and black pepper. Pulse until you achieve a smooth blend.
6. **Assemble the Dish**:
– Gently fold the cooked gnocchi into the heirloom tomato sauce, coating them evenly.
– Serve the gnocchi on plates, drizzled with the basil-pine nut pesto.
– Garnish with fresh basil leaves and serve immediately. Enjoy!
