Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
Gnocchi:
- 400 g cooked and mashed potatoes (peeled)
- 50 g sorghum flour
- 100–150 g rice flour
- 15 g Parmesan cheese, finely grated
- 1 egg
- 1 tsp flaky salt
- A pinch of black pepper
- 15 g butter
- 5–6 sage leaves
Roasted Cherry Tomatoes and Feta:
- 550 g cherry tomatoes, halved
- 200 g feta (good quality)
- A pinch of salt
- Black pepper
- 1 small sprinkle of fresh sage
- 1 small head of garlic (or 4 cloves)
- Olive oil
- 2 tbsp mascarpone
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Method
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1Gnocchi: Mix the mashed potatoes with the flour. Set aside about 50 g of the rice flour. Add the cheese, egg, salt, and pepper, and knead the mixture into a dough. If the dough becomes too soft and sticky, add the remaining rice flour. The dough should be soft enough to shape but not stick to your hands.
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2Dust the surface with rice flour, place the dough on it, and roll it into a thick log. Divide the dough into 4 equal parts to make it easier to shape the gnocchi.
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3Take ¼ of the dough and roll it into a long log about 2–3 cm thick. You can cut the log in half again to make rolling easier and more even.
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4Cut the dough into 2 cm pieces and place them on a plate dusted with a bit of rice flour. Repeat with the remaining dough.
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5Cook the gnocchi in batches in lightly salted water (about 4 minutes from when they rise to the surface). Drain and place them on a plate.
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6Melt the butter in a 20 cm cast iron pot. When the butter is sizzling, add the sage leaves. Let it finish sizzling until fragrant.
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7Add all the gnocchi to the pot and gently toss them in the butter. Pour in the mashed tomato mixture and stir gently.
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8Serve the gnocchi topped with crumbled feta, extra Parmesan cheese, and fresh sage leaves (use the small, tender leaves that are pleasant to eat raw).
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9Roasted Cherry Tomatoes and Feta: Drizzle olive oil into an oven-safe dish (like a Heritage baking dish), add the tomatoes, and sprinkle with salt.
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10Make space in the middle and place the block of feta there. Sprinkle black pepper over everything and distribute the sage leaves around. Nestle the garlic (still in skins) among the tomatoes.
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11Place the dish in a preheated oven at 200°C (390°F) for 30 minutes. Remove from the oven, set the feta block aside on a plate.
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12Using a fork, mash the tomatoes and squeeze the garlic from their skin. Add mascarpone and mix everything well. Crumble the feta finely and add it to a small pot. Set aside until serving.
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