On 2nd February 2014, This was Dinner…
I had a jar of pesto that’s been in the pantry for a while, I also had a hankering for gnocchi. At some point I am going to make my own again but I bought this packet from the deli.
- Preheat the oven to 220ºc (fan)
- Halve some cherry tomatoes
- Pick some thyme leaves
- Get oil, sugar & seasoning ready
Arrange the tomatoes, cut side up, on a baking tray and drizzle with oil then scatter the thyme and sprinkle with sugar and seasoning.
Pop in the oven then turn the oven off. Leave for a few hours without opening the oven door.
This is a Nigella Slater procedure that she calls ‘Moonblush’ tomatoes, she does leaves hers overnight but these were still pretty good.
- Boil the kettle
- Grate some parmesan
- Squeeze a lemon
- Get gnocchi, crème fraîche, green pesto, serrano ham, seasoning & the tomatoes ready
Mix together the crème fraîche, pesto, half the parmesan and some seasoning.
Dry fry the serrano ham quickly on each side. Remove and chop up
Cook the gnocchi in boiling salted water. Drain.
Put the pan on low and add the gnocchi and crème fraîche mixture along with the tomatoes and stir gently for a couple of minutes to warm through.
Serve with the ham and remaining parmesan sprinkled on top.