Classic potato gnocchi with roasted tomato passata

Karen Martini / Hero at ACMI

Hero at ACMI is an uncomplicated contemporary restaurant helmed by Melbourne chef, restauranteur and food writer, Karen Martini. Hero’s approach to sustainability is reflected in its dedication to seasonality, allowing the quality of fresh, seasonal produce to shine through.

This dish is best prepared in the height of summer, when tomatoes are prolific and taste their best.

Ingredients: Classic potato gnocchi

1kg desiree potatoes, or other all-purpose or starchy potatoes, peeled and cut into evenly sized pieces; you will need a peeled weight of 900g potatoes
1 tbsp sea salt
4litres (16 cups) water
300g (2 cups) ’00’ flour, plus extra for dustingr
Olive oil
Butter
Flour

Special equipment

Potato ricer or food mill

Method

STEP 1

Add the potato, salt and water to a large saucepan and bring to the boil. Cook until the potato is very tender and almost falls apart when tested with a knife, then drain very well. Stand for 2 minutes to steam off some moisture, or return to the dry pan over a medium heat for a minute or so.

STEP 2

While the potatoes are cooking, put a large saucepan of salted water on to boil, so you can cook the gnocchi as soon as they’re shaped. Preheat the oven to 100°C (210°F).

STEP 3

Pass the hot cooked potato through a ricer, onto a clean bench. Sift the flour over the top, then chop in with a pastry scraper/ cutter or large knife, to make incorporating and handling the hot dough easier. Mix to an even dough, a little like soft playdough, adding extra flour as needed. Knead about five times to a smooth, feathery dough. Dust again with a little flour and shape into a fat log. Cover with a tea towel.

STEP 4

Cut the dough into six pieces, then roll into snakes about 1.5cm (½ in) thick. Very lightly dust with flour, then cut into 2cm (¾ in) pieces. You can line up the snakes and cut two or three at once, if you like. You can cut the gnocchi straight or on an angle, then leave as is, pinch into a little cushion or roll over the back of a fork or pasta paddle to add ridges to trap the sauce. If shaping all the dough at once – rather than cooking a batch while shaping the next lot of gnocchi – transfer to a floured tray and cover with a tea towel.

STEP 5

Drop the gnocchi into the pot of boiling water, gently lifting them from the base of the pan with a slotted spoon so they don’t stick. Once they float, cook for about 30 seconds (about 3 minutes total), but don’t let the water boil again or they will swell too much. Lift out with a slotted spoon or strainer, drain briefly, then add to a large baking dish with a little oil or butter to coat, then keep warm in the oven, for an hour at the most. Repeat for the remaining gnocchi.

STEP 6

Once all are cooked, add the gnocchi to your sauce Toss carefully, or combine with a metal spoon Don’t use a blunt object, such as a wooden spoon, as you will mash the dumplings; just run the blade of the spoon against the side of the pan, turning the gnocchi over to coat – or gently toss if you have the knack.

Notes

1. If you want to cook the gnocchi ahead of time, as soon as you lift them from the cooking water, dunk them in iced/cold water until cool, about 2 minutes. Drain, coat with oil or butter, then spread out in a large airtight container and refrigerate. They will store for 2-3 days like this. To serve, refresh for 2 minutes in simmering water before adding to your sauce.

Ingredients: Roasted tomato passata

25 ripe roma (plum) tomatoes, core removed
20 smaller yellow and red tomatoes, core removed
12 French shallots, sliced into 3mm (⅙ in) thick rounds
12 garlic cloves, sliced or smashed
5 thyme sprigs, leaves picked
1 tbsp dried Greek oregano (rigani)
400ml (13½ fl oz) extra-virgin olive oil
Salt and pepper

Method

STEP 1

Preheat the oven to 120°C (250°F) fan-forced. Arrange the tomatoes in a deep baking dish that fits them snugly. Scatter the shallot, garlic and herbs over, season generously with salt and pepper, then pour the oil over.

STEP 2

Roast for about 1½ hours, until the tomatoes have softened and the skins are papery.

STEP 3

Once cool, pull off the skins. Mash the tomatoes into the oil infusion with your hands, squeezing the pulp between your fingers. Store in a jar or airtight container in the fridge and use within a week.

STEP 4

Toss through cooked gnocchi and serve with cheese.

To learn more about Hero ACMI and to book, visit their website: https://www.heroacmi.com.au/

For more ideas and inspiration for sustainable living, check out the full RESET: Spring at Fed Square program, which includes events and activations all about learning to live more sustainably.