Gnocchi are potatoe, soft dumplings originating in Italy. They vary from region to region. Can be made with semolina or breadcrumbs. They are very filling, we decided to serve tham with homemade red pesto, potatoes and parmesan shavings. I actually took inspiration after my trip to Argentina. Yes! due to significant number of Italian immigrants this dish is quite popular there. There is a tradition of eating gnocchi on the 29th of each month, with some people putting money beneath their plates to bring prosperity.
- red capsicum, roasted
- 15 g fresh basil, leaves picked
- garlic clove, roughly chopped
- 2 tbs pine nuts, toasted
- 5 sun-dried tomatoes in oil, drained
- 3 vine-ripened tomatoes, peeled, chopped
- 4 small vine-ripened tomatoes
- 3 tbs tomato paste
- 100g (1 cup) grated parmesan
- 100ml olive oil
- 625g packets fresh potato gnocchi
- basil leaves, to garnish
Place chopped capsicum, basil, garlic, pine nuts, 3 tomatoes, tomato paste, and half the parmesan in the bowl of a food processor. Process to combine, then slowly add the oil until you get smooth pesto. Season with salt and pepper. Cut small vine-ripened tomatoes. Cook gnocchi according to packet instructions (2-3 min). Drain and toss with pesto. Decorate with slices of small tomatoes, parmesan and basil leaves.