Salami makes a great base for a quick and simple tomato based sauce. It adds instant depth of flavour and marries well with robust flavours like olives, capers and chilli.
Ingredients
Sauce
1 tablespoon olive oil
1 medium brown onion, diced
2 cloves garlic, crushed
100g Skara Pork & Roasted Fennel Salami, chopped
400g tin cherry tomatoes
Salt flakes and freshly ground black pepper
Gnocchi
500g fresh ricotta
1 cup grated parmesan
2 extra-large egg yolks
Salt flakes and freshly ground black pepper
1 cup plain flour
To Serve:
Baby basil leaves
Method
- For the gnocchi, combine ricotta, parmesan, yolks, salt and pepper together in a large mixing bowl, stirring until well combined. Add flour and gently knead to a smooth dough on a lightly floured surface.
- Divide dough into four equal pieces and roll each into sausages 2cm wide, dusting with extra flour. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. Using a gnocchi board or a fork, roll each piece to create grooves on one side and an indent on the other. This helps the gnocchi hold the sauce.
- For the sauce, heat olive oil in a large saute pan over low heat. Add onion, garlic and salami, cover and cook for 10 minutes until onion is tender. Add the cherry tomatoes, stirring to combine and cook for 10 minutes. Season with salt and pepper.
- To cook gnocchi, bring a large saucepan of salted water to a boil and reduce to a gentle simmer. Carefully place gnocchi in simmering water and cook until gnocchi floats to the top (around 2-3 minutes) gently stir with a wooden spoon, to make sure gnocchi hasn’t caught on the bottom of the pan. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.
- To serve, sprinkle over basil leaves and extra parmesan.