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Roman Gnocchi with Winter Vegetables & Pesto

Roman Gnocchi with Winter Vegetables & Pesto

Roman Gnocchi with Winter Vegetables & Pesto

Roman Gnocchi with Winter Vegetables & Pesto. This creamy vegetarian pasta dish is sure to keep you feeling warm over the winter months. 

Serves 6

 

Roman Gnocchi

75g butter, melted

1 cup finely grated pecorino

1 cup grated gruyére cheese

3 eggs

1 litre milk

1 tsp freshly grated nutmeg

1⅔ cups semolina

1/2 cup pure cream

1 tbsp Dijon mustard

1 tbsp fresh thyme leaves

 

Italian Tomato Sauce

2 tbsp olive oil

5 anchovies, chopped

3 garlic cloves, crushed

1kg tomatoes, chopped

1 tbsp red wine vinegar

1 cup fresh basil leaves

 

Winter Vegetables

1 tbsp olive oil

400g baby brussels sprouts, trimmed, halved

1 tbsp red wine vinegar

1 bunch Tuscan cabbage, trimmed

1/4 cup basil pesto (see Smart Tip)

 

To make Roman gnocchi, line a 20cm x 30cm slice pan with baking paper.

Combine butter, half the cheeses and the eggs in a bowl. Bring milk to the boil in a large saucepan. Reduce heat. Add nutmeg. Slowly add semolina, stirring continuously. Continue stirring until mixture pulls away from side of saucepan. Remove from heat. Stir in egg mixture until well combined. Immediately pour into prepared pan and smooth top. Cool.

Preheat oven to 180°C. Grease a large roasting dish. Invert semolina onto a clean board. Cut into 6 x 10cm squares. Arrange, slightly overlapping, in prepared dish. Whisk cream, mustard and thyme in a jug. Season with salt and pepper. Pour over gnocchi. Sprinkle with remaining cheese. Bake in preheated oven for 35 minutes, or until golden and bubbling.

Meanwhile, to make Italian tomato sauce, place oil, anchovies and garlic in a deep frying pan over a medium heat. Cook, stirring, until anchovies are melted. Add tomatoes and vinegar. Cook, stirring occasionally, for 25 minutes or until tomatoes have collapsed. Stir in basil. Remove from heat.

To make winter vegetables, heat oil in a large frying pan over high heat. Add brussels sprouts. Cook, stirring occasionally, for 3 minutes, or until golden. Sprinkle with vinegar and top with cabbage. Cook, turning with a set of tongs, for 2 minutes, or until just wilted. Spoon over pesto. Serve with gnocchi.

 

Smart Tip

To make homemade pesto, process basil, garlic, toasted pine nuts, parmesan and olive oil in a food processor. Store in an airtight container in the fridge.

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