Crispy Gnocchi, Roasted Tomatoes, Homemade Pesto and Burrata

The textures and flavours on this plate are a match made in HEAVEN. You just cannot beat homemade pesto… I make mine with roasted garlic and it’s just next level.

Recipe below serves 2, the pesto makes a small jar full that I store in the fridge for a week or you can decant into an ice cube tray and freeze!

I toast all the Pine Nuts for the Pesto plus an extra handful that I keep to one side to go on top of the dish.

• 500g Gnocchi

• 400g Cherry Tomatoes

• 1 tsp Sea Salt

• 1 tsp Oregano

• 1/2 tsp cracked Black Pepper

• 1 clove Garlic finely chopped/minced

• 1 Burrata ball

  For the Pesto

• 80g Basil

• 80g Pine Nuts, toasted

• 80g Parmesan

• 40g roasted Garlic

• 160g Olive Oil

  First put the Tomatoes, Salt, Pepper, Oregano and the 1 finely chopped Garlic clove into a roasting dish with a little drizzle of oil.

  Cut the top off the large bulb of Garlic so you can see the cloves inside but the bulb is still attached at the root, place onto a piece of grease roof paper and tin foil then drizzle with a little oil. Wrap the garlic bulb up in the foil and place onto the tray with the Tomatoes then roast for 30 minutes on 180’.

Once roasted set to one side to cool.

In a blender add the Basil, roasted Pine Nuts, Parmesan, Olive Oil and roasted Garlic, if you squeeze the roasted Garlic Bulb the cloves should just pop right out. Then blitz into a Pesto.

For the Gnocchi, fry in a large pan with a little oil and salt until crispy.

Add 50ml of water to the Gnocchi along with the roasted Tomatoes and any juices from the roasting tray.

Plate with drizzles of the Pesto all over, half of the Burrata on each plate, the leftover roasted Pine Nuts, some freshly cracked Black Pepper and a drizzle of Extra Virgin Olive Oil.

This is my idea of FOOD HEAVEN. So simple but packed with flavour 🤩

Hope you enjoy!

L x