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Giant gnocchi with tomatoes, ricotta and Brazil nuts
Giant gnocchi with tomatoes, ricotta and Brazil nuts
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Rustic potato gnocchi with tomato, olive, ricotta, and Brazil nut medley.
Ingredients:
  • 1.25kg potato
  • 2 egg yolks, lightly beaten
  • 75.08 gm extra virgin olive oil
  • 20.00 ml chopped fresh sage leaves
  • 312.50 ml plain flour
  • 2 garlic cloves, thinly sliced
  • 1/2 x 280g jar whole Sicilian olives, drained
  • 62.50 ml Brazil nuts, roughly chopped
  • 40.00 ml red wine vinegar
  • 3 large heirloom tomatoes, sliced
  • 200g tomato medley, halved
  • 150g fresh ricotta, crumbled
  • 125.00 ml small fresh basil leaves
  • Pinch of dried chilli flakes
  • Lemon zest and wedges, to serve
Instructions:
  • In a large saucepan, gently simmer potatoes in 1 1/2 cups of water until tender, about 25 minutes, adding more water if necessary. Rest on a plate for 10 minutes before serving.
  • Peel and remove skin from potatoes, then roughly chop them. Pass through a fine sieve over a large bowl. Incorporate egg yolk, 1 tablespoon of oil, and sage. Season with salt and pepper, then thoroughly mix. Integrate 1 cup of flour and mix until just combined.
  • Bring a large saucepan of water to a boil over high heat.
  • Sprinkle the remaining flour over a clean surface. Place the dough on it and gently knead until smooth, adding a bit more flour if necessary. Roll out the dough into a 24cm x 36cm rectangle. Swiftly cut the dough into 6cm squares to make 24 pieces.
  • In batches, cook the gnocchi for 3 to 4 minutes until they float. Transfer to a baking tray lined with paper and let cool for 10 minutes.
  • Heat half of the remaining oil in a large frying pan over medium-high heat. Cook gnocchi in batches for 2 minutes on each side until golden brown. Transfer to a tray and cover to keep warm.
  • Heat the remaining oil in a large frying pan over medium-high heat. Add garlic, olives, and nuts and cook for 2 minutes until garlic is golden and olives are heated through. Remove from heat, add vinegar, toss to combine. Arrange gnocchi and tomatoes on a large serving platter, spoon over olive mixture, top with ricotta, basil, and chilli flakes. Sprinkle with zest, season with salt and pepper, and serve with lemon wedges.

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