PAN-FRIED GNOCCHI WITH TOMATO & BASIL SAUCE & CRISPY PANCETTA

SERVES 4

Prosciutto works as well as pancetta and it’s a swap I love to do. It’s fun makingyour own gnocchi. There are heaps of recipes to choose from but the key to them all is not to overwork the dough.

400 g (14 oz) fresh gnocchi

olive oil, for frying

100 g (3½ oz) thinly sliced pancetta

¼ bunch basil, leaves only, to serve

freshly ground black pepper

freshly grated parmesan cheese, to serve

TOMATO AND BASIL SAUCE

1.5 kg (3 lb 5 oz) very ripe vine-ripened tomatoes

100 ml (3½ fl oz) extra virgin olive oil

2 tablespoons red wine vinegar

½ bunch basil, leaves only, plus a small handful, leaves finely chopped, extra

2 tablespoons finely chopped thyme

2 garlic cloves, finely chopped

1 heaped teaspoon caster (superfine) sugar

sea salt and freshly ground black pepper

Preheat the oven to 150°C (300°F/Gas 2).

For the tomato and basil sauce, use a small sharp knife to remove the cores and lightly score the bases of the tomatoes. Place the tomatoes in a large baking dish, base side up, and drizzle with the oil, vinegar, basil and thyme. Roast the tomatoes, uncovered, for 1½ hours or until they are very soft and the skin is peeling away. Cool slightly. Remove and discard the skins. Roughly chop the flesh and place in a medium heavy-based saucepan with any leftover juices, as well as the garlic and sugar. Season to taste and simmer, uncovered, over medium–low heat for about 30 minutes, stirring frequently, or until the sauce has thickened. Stir through the chopped basil and check the seasoning.

Meanwhile, bring a large saucepan of salted water to the boil. Add the gnocchi and bring to a simmer. Once cooked and floating, remove the gnocchi with a slotted spoon and drain well.

In a large non-stick frying pan, heat some oil. Pan-fry the gnocchi until golden brown, being careful not to break them. Remove from the pan and set aside.

To the same pan add a splash of oil and fry the pancetta until crisp and golden. Drain on paper towel and set aside.

Divide the gnocchi between four bowls, top with the tomato and basil sauce, crispy pancetta, basil leaves, a drizzle of oil, pepper and parmesan.

NOTE: The tomato and basil sauce can be served with crumbed veal or chicken. Or you could sear 6 skinless chicken thigh fillets until browned and place in an ovenproof dish. Pour over the tomato and basil sauce and top with freshly grated mozzarella and parmesan. Bake in the oven for about 10 minutes or until just cooked. Serve with a green salad.