This dish is all about contrast. Soft basil gnocchi gets topped with fresh Sungold tomatoes, scattered over top like little orange polka dots. We leave the tomatoes raw so they stay sweet, juicy, and bright, giving the rich basil sauce a fresh pop of colour and flavour. It's a simple dish, but one that feels fresh and always looks impressive on the table.
Ingredients:
- 2 loosely packed cups of Basil
- 1 small garlic clove
- 1/2 tsp coarse sea salt
- Zest of one lemon
- 1/4 cup toasted walnuts
- 1/4 grated parmesan
-
1/3 cup olive oil
- Gnocchi
- Sun Gold Tomatoes
- Chili Flakes
Instructions:
- In your mortar, pound the garlic and salt into a smooth paste.
Add the Basil a handful at a time, crushing in a circular motion until it breaks down. - Add the lemon zest and walnuts and pound until incorporated (I like to leave some texture).
- Mix in the grated parmesan, and then slowly drizzle the olive oil. You can use a spoon to mix until a slightly chunky sauce forms.
- Boil the gnocchi in salted water and remove once they float to the surface (about 2 minutes). Option, Once the gnocchi has been cooked, it's nice to pan fry in some olive oil to get a crispy edge!
- Toss the sungolds in some salt, pepper, chili flakes and olive oil.
- Fold the pesto into the gnocchi and top with halved tomatoes.
- Drizzle with additional olive oil and a dusting of Parmesan.
Tip: Top with crushed walnuts for a crunchy texture.
