Recipe Inspiration

Ingredients...

Course sea salt
5 625g baking potatoes, scrubbed
250g plain flour
3 large egg yolks
15g Essential Cuisine Chermoula Seasoning
Salt and pepper to taste

Parsley oil
75g parsley
150ml vegetable oil
75g butter
Salt to taste

Salad
2 large beefsteak tomatoes, cut into 20 slices
700g burrata, torn into 10 pieces
40g toasted pinenuts
Micro herbs or small herb leaves to garnish

Method...

1. Preheat an oven to 230 degrees. spread the salt on a baking tray. Set the potatoes on top and bake until tender, around 45 minutes. Let cool slightly. Halve the potatoes and scoop out the flesh into a potato ricer. Pass them through into a large bowl. Add the flour, egg yolk, chermoula seasoning and seasoning. Gently knead a few times to make a dough, which is smooth and slightly sticky.

2. Lightly dust a baking tray with flour. Cut the dough into 10 pieces. Working with a piece at a time on parchment paper, roll the dough into a 2cm thick log. Cut each log into 2cm pieces and transfer to the prepared baking tray.

3. In a large pot of boiling water, boil the gnocchi until they rise to the surface, then cook for a further 2 minutes. Drain.

4. In a food processor, puree the parsley with oil and salt until very smooth. Scrape into a small saucepan and cook over a medium low heat for 2-3 minutes. Strain the hot oil through a lined chinois into a small bowl. Let cool.

5. In a large frying pan, melt 15g butter at a time. Add the gnocchi in batches and cook over a medium heat, stirring occasionally until browned on both sides, around 5 minutes. Transfer onto a warm plate until needed.

6. Place 2 slices of tomato slightly overlapping on each plate and top with the burrata. Drizzle with the parsley oil and top with the pinenuts. Arrange the gnocchi around the tomatoes and garnish with herbs.

7. Serve.