15th November 2023

Yealands Supper Club: Main Course

Homemade gnocchi sardi in a roast tomato sauce

SERVES: 6

PREP TIME: 1HR 25 MINS (1:15 to make pasta, 10 mins to prep sauce)

COOKING TIME: 1HR


PASTA INGREDIENTS & METHOD:

  • 600g durum wheat semolina (this is the flour Emilie uses: Caputo Rimacinata Semolina Flour)
  • 300g warm water
  • Course semolina for tray
  • Add the flour and water to the food processor and pulse until it forms an even, shaggy mixture. Take the blade out then squeeze together into a ball.

    Bring onto a clean work surface and start to knead quite vigorously for a few minutes until it forms a ball with a slight dimpled texture. Wrap tightly and leave for 10 mins.

    After 10 mins knead again for 3 mins or so until you get a really smooth ball of dough. Wrap again and rest at room temperature for at least 30 mins, but preferably an hour or up to three.

    Prepare a tray lined with baking paper and dusted with a layer of course semolina so they don’t stick.

    Slice a section off the ball and form it into a sausage shape then with your hands really flat against the board roll it until it is long and even, starting in the middle and working out with your fingers splayed.

    Cut the strip into pieces around 2cm. Using a gnocchi board or anything with a texture, roll the little pieces down the board with your thumb until they curl over themselves. Press quite hard so that it doesn’t end up too thick, you’ll get the hang of it after a few. If your pieces are sticking, dust your board with some flour.

    Repeat until all your dough is used up. They are fine sitting out at room temp if you are going to use them straight away. If not, pop the tray uncovered into the freezer until frozen then place into a container or snap lock bag and keep in the freezer to cook from frozen.

    SAUCE INGREDIENTS & METHOD:

  • 1.2kg tomatoes (I used vine & cherry tomatoes but use whatever you like)
  • 2 small onions
  • 8 – 12 anchovies
  • 10 garlic cloves (I leave the skin on then pop them out after roasting)
  • 2 tsp honey
  • 1/2 tsp chilli flakes, leave out if you don’t want any spice
  • 5 Tbsp olive oil
  • Salt and pepper
  • 1 cup packed fresh basil, torn
  • 50g butter
  • Pre-heat oven to 180 degrees (160 fan)

    Cut tomatoes into even pieces and place in a large roasting dish. Place all the other sauce ingredients around the tomatoes and scatter with the chilli flakes.

    Drizzle over the honey and olive oil then finish with a good couple of pinches of salt and pepper. Roast in the oven for 45 mins to an hour or until the edges of the onion are starting to char. Transfer to a saucepan and blend with a stick blender or a food processor.

    Tip the sauce into a pot big enough that it will fit all the pasta in (you could use two smaller ones). Place the pot over a gentle heat while the pasta is cooking.

    Get a pot of salted water boiling then cook the gnocchi sardi for 3 minutes (this pasta still has quite a bit of bite, so it won’t ever get really soft). Transfer straight into the sauce with a few extra tablespoons of the pasta water, turn the heat up slightly and let them bubble away for another minute or two.

    Add the torn basil and olives in and finish the sauce with the butter then serve!

    Finish the dish with a drizzle of olive oil (truffle oil goes fantastically) a mountain of parmesan and the torn burrata. Scatter micro herbs or fresh basil for a garnish. .

    Recipe created for Yealands Supper Club by Burnt Butter Table.

    Wine match: Yealands Reserve Sauvignon Blanc.

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