Roast gnocchi, tomato chutney and garlic

Name: Roast gnocchi, tomato chutney and garlic
Yield: Serves 6
Ingredients: 2 shallots, finely chopped; 1 garlic clove, crushed; 8 plum tomatoes; 50 ml extra virgin olive oil; a handful mixed salad leaves; 1 tablespoon balsamic vinegar; 2 tablespoons extra virgin olive oil, plus extra for drizzling; 2 tablespoons freshly grated Parmesan; 10 whole garlic cloves, peeled; 100 ml chicken stock; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tablespoon runny honey; 1 tablespoon tomato purée; 1 red chilli, de-seeded and finely chopped; 25 ml red wine vinegar; 50 ml double cream; 1 Gnocchi recipe, but without the tomato sauce; 1 Gnocchi recipe, but without the tomato sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Try this dish with baked sea bass or grilled lamb, and the tomato chutney cold with cheese.

Ingredients

1 Gnocchi recipe, but without the tomato sauce
2 tablespoons extra virgin olive oil, plus extra for drizzling
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Pasta
Sensational

Method

Make the Gnocchi. Once it’s cooked, place in iced water for 10 minutes, then drain in a colander.
To make the tomato chutney, remove the eyes of the tomatoes where they attach to the stalk and score a cross in the skin at the opposite end.
Bring a pan of water to the boil and add the tomatoes for 10 seconds before removing and plunging them straight i