This is one of the first recipes we made from Apples for Jam by Tessa Kiros about 3 years ago, and it has remained a consistent favourite ‘special’ meal. It does take a while to prepare, but if you have someone willing to assist with rolling out the gnocchi that makes things a lot easier! Sam often prefers making 1.5 times the amount of tomato pesto, but I’ve provided the original recipe, which I think is completely delicious.
Ingredients – ricotta gnocchi
2 tablespoons grated parmesan cheese
100g plain flour
Method – ricotta gnocchi
(Make sure that the tomato pesto is ready before you cook the gnocchi).
Put a large saucepan of salted water on the stove, and bring to the boil.
Mix together ricotta, parmesan and flour and a pinch of sea salt. Roll out the dough into thin sausages (about 1.5 cm thick). Cut into little shapes about 2cm long.
Drop the gnocchi into the water and cook until they float to the surface, which will take about 45 seconds. As they surface lift them out with a slotted spoon.
Ingredients – tomato pesto
100ml olive oil
2 garlic cloves, peeled
400g tinned diced tomatoes
1/2 cup basil leaves, torn
3 tablespoons pine nuts
30g parmesan cheese
Method – tomato pesto
Heat 2 tablespoons of the oil in a saucepan with one of the garlic cloves. When it sizzles, add the tomato and season with salt. Simmer for about 15 minutes, until the tomato thickens.
Finely chop or crush the other garlic clove and put it in a small food processor with the basil and pine nuts. Pulse until finely chopped. Add the rest of the oilive oil and parmesan and pulse just enough to combine. Stir into the tomato sauce and heat for about 20-30 seconds.
If you’re making the tomato pesto in advance, keep the pesto separate from the tomatoes until just before serving.