Gnocchi with Slow Roasted Tomatoes and Harissa
Ingredients
- 1 tbsp olive oil
- 250 g vine tomatoes with a pinch of salt
- 400 g tinned chopped tomatoes
- 1 tsp olive oil
- 1 red onion finely chopped
- 3 cloves garlic or 1 tsp garlic powder
- 1/2 tsp dried sage
- 1/2 tsp dried oregano
- 1/2 tsp Marjoram swap for thyme
- 1 tbsp chilli oil (I used Pippy Eats, swap for 1 tbsp harissa)
- 1 tbsp chopped fresh basil
- 250 g gnocchi
- 5-6 tenderstem
Preparation
Preheat the oven to 200ºC, add the vine tomatoes with a bit of olive oil to a roasting dish, season with salt, and roast for 20 minutes.
Finely chop the red onion, add it to a deep frying pan with a glug of olive oil, and fry for about 4 minutes, then add the tinned chopped tomatoes along with garlic, herbs, fresh basil, and chilli oil.
Fill the empty tomato tin halfway with water and add it to the pan, stir and simmer for 10 minutes, then add 1 teaspoon of chilli oil or harissa and the gnocchi for the final 5 minutes of cooking.
Once the roasted tomatoes are bursting, add the tenderstem, coat with 1 teaspoon of olive oil or chilli oil, and return to the oven for 5-6 minutes.
Plate the dish, season with salt and pepper, and serve.
