Name: Fresh gnocchi with tomatoes and summer herbs
Yield: Serves 4
Ingredients: grating of Parmesan or vegetarian hard cheese to serve; about 3 tbsp olive oil; 1 tsp fennel seeds; 150 ml full-fat crème fraiche (half-fat will split during cooking); salt and pepper to season; a large handful of summer herbs, roughly chopped (dill, basil and parsley); salt; 250 g plain flour; 500 g potatoes, peeled; 1 medium egg, beaten; 1 kg ripe, plum tomatoes; 2 large garlic cloves, sliced; 1 large onion, diced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

Potato gnocchi are easy to make, but you can buy good fresh gnocchi (potato or pasta) in large supermarkets. You will need 500 g. This dish is good baked with a sprinkling of Parmesan on top too, but I like it as here, with the herbs almost raw and brilliant green with the bright red blobs of roasted tomato.