Gnocchi with Slow Roasted Tomatoes and Harissa
Ingredients
- 1 tbsp olive oil
- 250 g vine tomatoes
- pinch of salt
- 400 g tinned chopped tomatoes
- 1 tsp olive oil
- 1 red onion
- 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 (swap for 1 tbsp harissa)
- 1 tbsp 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 bake for 20 minutes.
Finely chop the red onion, add it to a deep frying pan with a glug of olive oil, fry for about 4 minutes, then add the tinned tomatoes, garlic, herbs, fresh basil, and chilli oil.
Fill the empty tomato tin half full with water, 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 last 5 minutes of cooking.
Once the tomatoes are bursting, add the tenderstem, coat it 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.
