- A 400g pack of gnocchi
- A handful of basil, leaves only
- A 250g punnet of vine tomatoes
- 2 large handfuls of rocket
- 1 red onion
- 1 garlic clove
- An 80g pot of black olives
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- 2 tbsp cold water
- Baking tray
- Roasting tin
- Food processor (optional)
Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and cut your onion into thick wedges. Halve your tomatoes and cut each half into 4. Place onto a baking tray lined with foil. Drizzle over 1 tbsp olive oil and seasoning. Put to one side.
Peel and grate or crush the garlic clove. Place it into a roasting tin and mix in 1 tbsp oil. Place in the oven for 5 mins to warm the oil. Tip the gnocchi into the tin and toss it in the garlicky oil. Season.
Put the gnocchi in the oven for 30 mins. Place the veg tray on the shelf below the gnocchi and roast for 30 mins too. Toss the veg half way through and give the gnocchi a good shake.
Place half the olives and half the roasted tomatoes in a food processor. Blitz with 2 tbsp water till puréed. This is your tapenade. If you don’t have a food processor, finely chop then mash the olives and tomatoes together.
Take the gnocchi out of the oven. Add the tapenade to the rest of the roasted tomatoes and onions. Toss them all together.
Add the remaining olives. Tear over the red basil leaves - we’ve chosen red basil for the stronger flavour. Add the rocket. Toss everything a few times to mix it.
Serve the roast gnocchi and veg in warm bowls with a good grinding of black pepper.
Red is the new green
We’ve got a special delivery of red basil for you this week. A stronger taste than green, red basil is brilliant for garnishes, which is what you’ll be using it for tonight.