Pillowy gnocchi, lightly charred cherry tomatoes and Lard Ass Roasted Tomato Cultured Butter come together in a rich, glossy sauce filled with Mediterranean flavour. Sweet eschalot and wilted spinach add a little more depth, while toasted pine nuts give the crunch that brings everything together.
INGREDIENTS
500g potato gnocchi
2 tbsp pine nuts
1 tbsp olive oil
1 small eschalot, finely sliced
250g cherry tomatoes, halved
70g Lard Ass Roasted Tomato Cultured Butter
60g baby spinach
⅓ cup (30g) finely grated parmesan, plus extra to serve
½ cup loosely packed fresh basil leaves
Freshly cracked black pepper
Sea salt, if needed
METHOD
Toast the pine nuts in a large dry frying pan over medium heat for 2–3 minutes, shaking the pan regularly, until lightly golden. Transfer to a small bowl.
Cook the gnocchi in a large saucepan of salted boiling water according to the packet instructions. Once they rise to the surface, cook for a further minute, then remove with a slotted spoon. Reserve ½ cup of the cooking water.
Heat the olive oil in the frying pan over medium heat. Add the eschalot and cook for 2–3 minutes until softened.
Increase the heat to medium-high. Add the cherry tomatoes cut-side down and cook without moving them for 3–4 minutes, until softened and lightly charred.
Add the gnocchi and cook for a further 3–4 minutes, turning occasionally, until lightly golden in places.
Reduce the heat to low. Add the Lard Ass Roasted Tomato Cultured Butter and 2 tablespoons of the reserved cooking water. Toss gently until the butter melts into a glossy sauce.
Add the baby spinach and toss for 1–2 minutes until just wilted. Add another splash of cooking water if the sauce needs loosening.
Remove from the heat and stir through the parmesan and most of the basil. Season with black pepper and taste before adding salt.
Serve topped with the toasted pine nuts, remaining basil and extra parmesan.
